Carrot Cake Baked Oatmeal Cups {Gluten, Dairy & Nut Free}
Gluten, dairy, and nut-free Carrot Cake Baked Oatmeal Cups with shredded carrots, crushed pineapple, and a cream cheese topping—perfect for breakfast!
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Cooking tools:
- Blender
- Grater
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Muffin tin
- Cupcake liner
- Toothpick
- Spoon
Ingredients
- 1 cup rolled oats*
- 1/2 cup oat flour (grind your own rolled oats for flour)
- 2 tablespoons ground flaxseed
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1 tablespoon powdered stevia
- pinch salt
- 2 eggs
- 1/3 cup olive oil
- 1 tablespoon vanilla extract
- 4 medium carrots (grated (about 2 cups))
- 1/2 cup crushed canned pineapple (drained)
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