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Baby Friendly Carrot Cake Baked Oatmeal Cups Recipe

two carrot cake baked oatmeal muffins stacked with yogurt and a carrot swirl on top of one.
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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! 

Ingredients

Units Scale
  • 1 cup milk of choice
  • 1 large egg
  • 1/4 cup unsweetened applesauce
  • 1/4 cup canned crushed pineapple in juice (do not drain)
  • 1 tsp vanilla
  • 1 cup rolled oats
  • 1 tbsp ground flaxseed (optional)
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/3 cup grated or shredded carrots
  • 2 tbsp unsweetened shredded coconut
  • 2 tbsp finely chopped or ground pecans or walnuts

Instructions

  1. Heat oven to 375°F. Line a standard size muffin pan with silicone muffin liners or paper muffin liners.
  2. In a large bowl, whisk together the wet ingredients (milk, egg, applesauce, pineapple, vanilla).
  3. Add the remaining ingredients and stir to combine (oats, flaxseed, cinnamon, ginger, carrots, coconut, nuts).
  4. Scoop by 1/4 cup into prepared muffin tin. Bake for 25-30 minutes, or until the centers appear set.
  5. Let the oatmeal cups cool 5-10 minutes before removing, and cool completely before storing. 

Equipment

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).

Find it online: https://babyledbliss.com/baby-carrot-cake-baked-oatmeal/