Healthy Pumpkin and Carrot Baked Oatmeal Cups

These Healthy Pumpkin and Carrot Baked Oatmeal Cups are perfect for a prep-ahead breakfast to enjoy all week long. They’re loaded with fiber and nutrients, and taste like a real treat.

I have basically been living off of these Pumpkin and Carrot Baked Oatmeal Cups for the past week. I’ve been eating them for breakfast, snacks, and dessert. I’m really not sure how I would have managed to eat much this week if it weren’t for these cute little oatmeal cups I had stashed in the refrigerator!

I’ve never been much of a meal planner or prep-ahead kinda gal until lately. These days, if it isn’t prepped ahead, I’m probably not going to get to eat it. I also feel like I need to be eating a healthier and more balanced diet more than ever because I’m not only eating for myself, I’m feeding a whole other person with what I eat!

Pumpkin and Carrot Baked Oatmeal Cups Recipe Ingredients

• Rolled oats – If needed, be sure to use certified gluten-free oats.
• Spices – This recipe calls for cinnamon, nutmeg, ginger, cloves, and salt.
• Baking powder
• Almond milk – I used almond milk, but any other non-dairy milk of choice will work well.
• Pumpkin puree – Be sure to use pure pumpkin puree rather than pumpkin pie filling.
• Sweetener – I used light brown sugar and pure maple syrup. Coconut sugar can be substituted for brown.
• Vanilla extract
• Shredded carrots
• Chopped walnuts – These are optional, but I recommend them.
• Cooking spray

How To Make These Autumn-Inspired Oatmeal Cups

1. Preheat oven to 375 degrees F. Spray a standard-size muffin tin with cooking spray and set aside.
2. In a large bowl, mix the oats, baking powder, salt, and all the spices. In a medium-sized bowl, whisk together the milk, pumpkin, brown sugar, maple syrup, and vanilla until combined.
3. Pour the wet ingredients into the dry ingredients and mix until everything is combined. Fold in the carrots and walnuts.
4. Scoop a heaping 1/4 cup of the mixture into each muffin cup (I used a large ice cream scoop) and use the bottom of it to even out the top. Bake oatmeal cups until cooked through, 20-25 minutes. The recipe makes about 18 baked oatmeal cups.

Recipe Tips and Thoughts

• This recipe is vegan and gluten-free.
• I’ve become a huge fan of baked oatmeal ever since I made this Peanut Butter and Banana version, and I think I may love this pumpkin and carrot version even better!
• I also love making baked oatmeal in the muffin pan because it makes for a straightforward grab-and-go breakfast that can easily be frozen, too. I was pretty sure I was going to freeze some, but I ended up eating them all myself in just a few days. 
• Freeze them in a freezer-friendly container for up to three months, or store them in an airtight container for up to 4-5 days (if they last that long…).
• The pumpkin and carrot flavors complement each other so well, and the spices are perfect for fall!  

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking for more delicious oat-based breakfast ideas?

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Peanut Butter and Honey Oatmeal Muffins

Nutella Banana Bread Oatmeal Muffins

Caramelized Apple and Peanut Butter Baked Oatmeal Cups

Date-Sweetened Cinnamon-Sugar Baked Oatmeal Cups

Date-Sweetened Cinnamon-Sugar Baked Oatmeal Cups

Healthy Pumpkin and Carrot Baked Oatmeal Cups

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• Total Time: 35 minutes
• Yield: 18 1x

Print Recipe

Description

A healthy and delicious breakfast that is great on the go!

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Ingredients

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• 4 cups rolled oats, certified gluten free if necessary
• 1 1/2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon ground nutmeg
• 1/3 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 2 1/3 cup almond milk, or other non-dairy milk of choice
• 1 cup pure pumpkin puree
• 1/4 cup packed light brown sugar, or coconut sugar
• 1/3 cup maple syrup
• 2 teaspoons vanilla extract
• 1 cup shredded carrots
• 1/2 cup chopped walnuts (optional)
• Cooking spray

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Instructions

1. Preheat oven to 375 degrees Fahrenheit. Spray a standard-size muffin tin with cooking spray and set aside.
2. In a large bowl, mix the oats, baking powder, salt, and all the spices. In a medium-sized bowl, whisk together the milk, pumpkin, brown sugar, maple syrup, and vanilla until combined.
3. Pour the wet ingredients into the dry ingredients and mix until everything is combined. Fold in the carrots and walnuts.
4. Scoop a heaping 1/4 cup of the mixture into each muffin cup (I used a large ice cream scoop) and use the bottom of it to even out the top. Bake oatmeal cups until cooked through, 20-25 minutes. The recipe makes about 18 baked oatmeal cups.

Notes

These can be frozen by wrapping individually and storing in an airtight bag or container for up to 3 months. They can be thawed in the microwave or oven.

• Prep Time: 10 mins
• Cook Time: 25 mins
• Category: Breakfast, Gluten Free, Vegan

If you like these, you will also love my Peanut Butter and Banana Baked Oatmeal!