Carrot Cake Baked Oatmeal Cups {Gluten, Dairy & Nut Free}

These Carrot Cake Baked Oatmeal Cups are Gluten, dairy, nut and sugar free!

A breakfast that tastes like cake? Yep! Shredded carrots are throughout these little oatmeal cups with the sweetness of a bit of crushed pineapple, perfect combination!

No flour is needed or dairy for these personal sized baked oatmeal. If there are no allergies in your family like mine, then of course you can go ahead and add some chopped nuts if you like!

 

Give them a few minutes to rest before removing them from the muffin pan. Using silicone muffin liners will reduce sticking, but if you have a great nonstick muffin pan, just spray lightly with nonstick cooking spray and they should easily pop out.

 

My kiddies aren’t fans of carrot cake so they have no idea what they are missing! But the hubby is and he loved them as did I! More for us!

My kids enjoy my Personal Sized Baked Oatmeal recipe that allows us to customize with toppings for each of them to pick what they like. Kids like choices, but they’re still gonna eat their oatmeal so mom wins! :)

 

I like mine topped with a bit of cream cheese, Yummo!

Other baked oatmeal recipes you might like:

 

 

 

Carrot Cake Baked Oatmeal Cups {Gluten, Dairy & Nut Free}
 
Author: 
Nutrition Information
  • Serves: 12
  • Serving size: 1
  • Calories: 148
  • Fat: 9g
  • Carbohydrates: 14g
  • Sugar: 2g
  • Sodium: 28mg
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 35mg
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 cup rolled oats*
  • ½ cup oat flour (grind your own rolled oats for flour)
  • 2 tablespoons ground flaxseed
  • 2 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon nutmeg
  • 1 tablespoon powdered stevia
  • pinch salt
  • 2 eggs
  • ⅓ cup olive oil
  • 1 tablespoon vanilla extract
  • 4 medium carrots, grated (about 2 cups)
  • ½ cup crushed canned pineapple, drained
Instructions
  1. Preheat oven to 400 degrees.
  2. Combine the first 8 dry ingredients together.
  3. In another bowl whisk together the eggs, oil and extract.
  4. Mix the wet mixture into the dry mixture.
  5. Stir in the carrots and pineapple until combined.
  6. Spray a 12 capacity muffin pan with nonstick cooking spray or use cupcake liners.
  7. Pour evenly into each muffin cup.
  8. Bake 15-20 minutes until golden and a toothpick in center comes out clean.
Notes
*Make sure if you are GF, you find rolled oats that are certified as GF.
Weight Watchers PointsPlus: 4*

 

 

 

Comments

  1. These were amazingly delicious. Next time I will try coconut oil instead of olive oil. Thanks for the recipe. My favorite “go to” brownie recipe is your flourless fudgey brownies, another winner! They are AMAZING!

  2. Natasha says:

    Sounds yummy! I want to give these a go but Pineapple is quite expensive here in France at the moment (everything is seasonal only)…. do you ahev any suggestions for an alternative?

    Merci!

  3. Jennifer says:

    Hello,
    Just wondering, I have liquid stevia do you know how much I use to make up a tablespoon of the powdered?
    Thanks a bunch :)
    ~Jenn

  4. Madeline Williams says:

    Have made these several times; I added 1 Tblsp Brown sugar for added flavor, but all my friends and husband like these! Great for breakfast!

  5. Georgia says:

    What a beautiful recipe! Do you know whether flax eggs would work? Have recently had to remove eggs from my diet but would love to make this cake. Thank you!

  6. Heather says:

    I used quinoa flour instead of oat flour for added protein (& because it saved me a step). Turned out good!
    I also subbed the apple sauce for the pineapple.
    Overall I really liked how they turned out. Moist & yummy! I tried a bite with a dab of peanut butter & that was yummy, too. I wish I would have remembered cream cheese when I was grocery shopping!

  7. Christine says:

    What is the purpose of the flax seeds, is it just for added nutrition, or thickening? My daughter is allergic to those, do you think it would work without them?

    • It was for added nutrition, maybe sub oat bran or wheat germ? It would still work without the flax I believe.

  8. Do you have a recipe for a smaller batch? I just cook for two (hubbs and I)
    I was wondering if I can do half of every ingredient to get a smaller batch?

  9. Can i use wheat flour instead of oat flour?

  10. All of your recipes are amazing! Question, how could i substitute the baking powder? Thanks.

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