Healthy baby friendly carrot cake baked oatmeal cups with no added sugar are a delicious way to get a few more veggies into your little one's diet. With delicious spices and naturally sweetened with just fruit, these baked oatmeal cups are perfect for baby, toddler, and the whole family!
This post has been written and medically reviewed by Kaleigh McMordie, MCN, RDN (Registered Dietitian Nutritionist).
Baby Friendly Carrot Cake Baked Oatmeal Cups
Baked oatmeal is one of my favorite nourishing make-ahead breakfasts for the whole family. And carrot cake happens to be one of our family's favorite desserts. I'll take any opportunity to add some veggie goodness to our meals, so a healthy no-sugar-added breakfast that tastes like carrot cake is a no-brainer for me! These carrot cake baked oatmeal cups are my favorite because they are:
- Make ahead and freezer-friendly: Get ahead by making a batch for the week, or freeze them to have on hand whenever you need them!
- Portable: Oatmeal cups are great for on-the-go breakfasts or lunch boxes
- Nourishing: With protein, fiber, healthy fat, fruit and veggies, these oatmeal cups are filling and nutritious without any added sugar.
- Baby and toddler friendly: These oatmeal cups are appropriate for baby led weaning babies starting at 6 months, traditionally weaned babies in the finger food stage, or toddlers, all the way on up to adults. One recipe the whole family can enjoy is a win for this busy mama!
- Delicious! With flavorful spices and all of your favorite carrot cake mix-ins like carrots, pineapple, coconut, and walnuts, your family will love these oatmeal muffins.
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Ingredients
- Rolled oats (also called old fashioned oatmeal) - use certified gluten free if necessary.
- Milk of choice - Use real dairy milk for the most protein, or your favorite non-dairy alternative .
- Egg - Helps bind everything together and adds protein.
- Carrots - Use organic carrots and hand grate or shred them for the best flavor and texture, when possible, though pre-shredded carrots can be used if you need a quick shortcut.
- Unsweetened applesauce - adds moisture and a little natural sweetness without added sugar.
- Crushed pineapple - grab canned crushed pineapple in 100% juice, not syrup, and cut up any big chunks. Don't drain it, you need the juice for moisture!
- Shredded coconut - Use unsweetened shredded coconut in the smallest shreds you can find. You can leave it out it your family doesn't care for coconut.
- Walnuts or pecans - Walnuts or pecans are delicious and add filling protein, fat and fiber. Finely chop or grind them into crumbs for babies and toddlers to avoid choking risk. For preschool age and older, a smaller chop will work just fine.
- Spices: Cinnamon and ginger. Experiment with other ground spices if you prefer them in your carrot cake!
- Vanilla
- Ground flaxseed adds more healthy fat. Omit it if you don't have any on hand or replace with chia or hemp seeds.
Step By Step Instructions
For the full printable recipe, scroll to the recipe card at the bottom of the page.
- Whisk the milk, egg, applesauce, vanilla, and crushed pineapple together in a large bowl.
- Stir in the remaining ingredients (oats, flaxseed, spices, carrots, coconut and ground nuts).
- Scoop the mixture by the ¼ cup into a muffin tin lined with silicone or paper muffin liners (I love silicone because the muffins slip right out!).
- Bake at 375°F for 25-30 minutes, or until the centers are set. Let the oatmeal cups cool before removing and storing.
Tips and Recipe Variations
- This recipe is easily doubled for more muffins. Freeze some for later!
- Prefer a single baking dish you can cut into portions? This recipe fits well in a 1.5 lb loaf pan or a roughly 6 x 8 inch baking dish. Or double the recipe for a 9- or 10- inch square or round baking dish. The bake time will be approximately the same, just look for a set center to ensure doneness.
- I find that organic carrots that I shred or grate by hand have the best flavor and texture - they are sweeter and add more moisture than bagged shredded carrots. You can also control the size, which is important if you're serving this to babies. I prefer a hand grater for this small batch size, but you can also use a food processor with a shredded attachment to finely shred the carrots.
- Make sure any large pieces of pineapple, coconut, and nuts are cut into an age appropriate size for little ones - crumb size nuts or fine shreds for babies 6-12 months.
- Leave out any dry mix-ins you don't want or don't have on hand (coconut, nuts, flaxseed).
- If you don't have the applesauce or pineapple (or don't like it) just replace one with the other. Or use a mashed banana in place of one or both - you'll get a banana flavor more like hummingbird cake but it will still taste good!
- For more of a carrot cake flavor for older kids and adults, you can top your baked oatmeal with a lightly sweetened mixture of full fat plain Greek yogurt or cream cheese and maple syrup (thin with milk as needed).
Storage and Reheating
Baked oatmeal cups will keep well in the refrigerator in an airtight container for up to 4 days. They also freeze well for 3-6 months in a freezer bag (remove as much air as possible before storing). Thaw frozen oatmeal cups in the refrigerator overnight or on the counter for up to 2 hours.
To reheat, simply pop in the microwave in 30 second intervals. Be sure to test the temperature before serving to little ones! You can also reheat them in the oven at 350°F until warmed through. I also like to serve them cold from the refrigerator for teething babies!
How To Serve Carrot Cake Oatmeal Cups To Babies 6 Months and Up
For baby led weaning babies 6 months and up, or babies in the finger food stage who do not yet have a pincer grasp (they use a palmar grasp or a raking motion with their whole fist), cut oatmeal muffins into about 3 strips so baby can easily grasp a large piece and munch on it. They may also be able to pick up whole muffins.
For babies with a pincer grasp (using the index finger and thumb to pick up small objects) or toddlers, cut oatmeal muffins into small bite sized pieces (about the size of your fingernail). Utensils for practice are optional!
I like to serve with a little plain Greek yogurt on top or on the side for dipping for a little protein boost.
More Baby Friendly Baked Oatmeal Recipes
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Baby Friendly Carrot Cake Baked Oatmeal Cups Recipe
Healthy carrot cake baked oatmeal cups with no added sugar are a delicious way to get a few more veggies into your little one's diet. With delicious spices and naturally sweetened with just fruit, these baked oatmeal cups are baby-friendly and perfect for the whole family!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9 regular sized muffins 1x
- Category: breakfast
- Method: baked
- Cuisine: American
Ingredients
- 1 cup milk of choice
- 1 large egg
- ¼ cup unsweetened applesauce
- ¼ cup canned crushed pineapple in juice (do not drain)
- 1 tsp vanilla
- 1 cup rolled oats
- 1 tbsp ground flaxseed (optional)
- ½ tsp cinnamon
- ¼ tsp ground ginger
- ⅓ cup grated or shredded carrots
- 2 tbsp unsweetened shredded coconut
- 2 tbsp finely chopped or ground pecans or walnuts
Instructions
- Heat oven to 375°F. Line a standard size muffin pan with silicone muffin liners or paper muffin liners.
- In a large bowl, whisk together the wet ingredients (milk, egg, applesauce, pineapple, vanilla).
- Add the remaining ingredients and stir to combine (oats, flaxseed, cinnamon, ginger, carrots, coconut, nuts).
- Scoop by ¼ cup into prepared muffin tin. Bake for 25-30 minutes, or until the centers appear set.
- Let the oatmeal cups cool 5-10 minutes before removing, and cool completely before storing.
Notes
- This recipe is easily doubled for more muffins. Freeze some for later!
- Prefer a single baking dish you can cut into portions? This recipe fits well in a 1.5 lb loaf pan or a roughly 6 x 8 inch baking dish. Or double the recipe for a 9- or 10- inch square or round baking dish. The bake time will be approximately the same, just look for a set center to ensure doneness.
- I find that organic carrots that I shred or grate by hand have the best flavor and texture - they are sweeter and add more moisture than bagged shredded carrots. You can also control the size, which is important if you're serving this to babies. I prefer a hand grater for this small batch size, but you can also use a food processor with a shredded attachment to finely shred the carrots.
- Make sure any large pieces of pineapple, coconut, and nuts are cut into an age appropriate size for little ones - crumb size nuts or fine shreds for babies 6-12 months.
- Leave out any dry mix-ins you don't want or don't have on hand (coconut, nuts, flaxseed).
- If you don't have the applesauce or pineapple (or don't like it) just replace one with the other. Or use a mashed banana in place of one or both - you'll get a banana flavor more like hummingbird cake but it will still taste good!
- For more of a carrot cake flavor for older kids and adults, you can top your baked oatmeal with a lightly sweetened mixture of full fat plain Greek yogurt or cream cheese and maple syrup (thin with milk as needed).
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