How long can I store Carrot Cake Oatmeal Cups?

You can store Carrot Cake Oatmeal Cups in an airtight container in the refrigerator for about 3-5 days. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure to wrap them properly to prevent freezer burn.

Can I substitute oats with other grains?

Yes, if you don't have rolled oats on hand, you can experiment with quick oats or even gluten-free oat alternatives. In some cases, you might try using quinoa or millet, but the texture might differ from the original recipe.

What can I use instead of eggs in this recipe?

If you follow a plant-based diet or are allergic to eggs, you can substitute each egg with a chia seed or flaxseed egg. Mix 1 tablespoon of chia seeds or ground flaxseeds with 3 tablespoons of water, let it sit for a few minutes until it thickens, and then use it as an egg replacement.

Can I add other vegetables to this recipe?

Absolutely! While carrots are a classic addition, you can also throw in some shredded zucchini or squash for an extra nutrition boost. Just make sure to adjust the liquid accordingly based on the added vegetables.

Are Carrot Cake Oatmeal Cups gluten-free?

Yes, if you choose certified gluten-free oats, these oatmeal cups can absolutely be gluten-free. Ensure all other ingredients, such as baking powder and optional toppings, are also gluten-free to maintain this diet.

Carrot Cake Oatmeal Cups: A Healthy Delight

Ingredients

Scale

2 cups rolled oats
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 cup brown sugar
2 eggs
1 cup milk (dairy or non-dairy)
1/2 cup grated carrots
1/4 cup chopped nuts (optional)
1/4 cup dried fruit (optional)
1 tsp vanilla extract

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Instructions

Preheat the oven to 350°F (175°C) and prepare a muffin tin.
In a large bowl, mix together the rolled oats, baking powder, salt, cinnamon, nutmeg, and brown sugar.
In a separate bowl, whisk together the eggs, milk, grated carrots, and vanilla extract.
Pour the wet ingredients into the dry mixture and stir until just combined.
Evenly divide the batter into the prepared muffin tin.
Bake for 20-25 minutes or until golden brown.
Cool in the tin for 10 minutes before transferring to a wire rack.

Notes

These oatmeal cups can be customized with different nuts or dried fruits and can be made ahead for busy mornings. Ideal for freezing.

Author: Eleanor Quin
Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cup
Calories: 200
Sugar: 10g
Sodium: 200mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 5g
Cholesterol: 50mg