Carrot Cake Baked Oatmeal Cups

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Packed with all the best parts of a classic carrot cake, these carrot cake baked oatmeal cups are an easy, filling breakfast and the prettiest addition to any brunch!

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 174kcal

Ingredients

Oatmeal Cups

2 large eggs
1/3 cup honey or agave nectar
1/4 cup packed light brown sugar
1 cup 2% or skim milk
1/2 cup plain Greek yogurt
1 teaspoon vanilla extract
1/2 cup chopped pecans, toasted
3 cups old-fashioned rolled oats
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup firmly-packed shredded carrot

Cream Cheese Glaze

1 oz cream cheese, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1-2 tablespoons 2% or skim milk

Instructions

Oatmeal Cups

Preheat oven to 350F. Lightly spray a 12-cup muffin tin with nonstick spray.
In a large bowl, whisk eggs, honey, sugar, milk, yogurt, and vanilla until smooth. In a separate bowl, combine pecans, oats, baking powder, salt, cinnamon and nutmeg. Fold the liquid mixture into the dry until just combined.
Place shredded carrot in the center of a kitchen towel, wrap tightly, and squeeze liquid until carrot is dry, discarding liquid. Fold shredded carrot into oatmeal mixture.
Divide batter between greased muffin cups. Bake oatmeal cups at 350F 20-25 minutes until edges are golden brown and muffins spring back when lightly touched. Allow to cool completely in pan on a wire cooling rack.

Cream Cheese Glaze

In a large bowl with a handheld electric mixer, beat cream cheese and powdered sugar until smooth. Beat in vanilla and just enough milk to achieve drizzling consistency.
When ready to serve, remove oatmeal cups from pan and drizzle with cream cheese glaze. Serve immediately and enjoy!

Notes

Storing Instructions

Store unglazed muffins in an airtight container at room temperature up to 3 days.

Nutrition