Gluten Free Carrot Oat Breakfast Cups
A one-bowl, gluten-free breakfast recipe packed with goodness! Carrot Oat Breakfast Cups are filling and delicious with a little citrus twist.
By now my mom’s 1986 cookbook is the stuff of Life is But a Dish legend. I use it as a base for some of my favorite recipes on the site, and these Gluten Free Carrot Oat Breakfast Cups are the latest! Of course, they have my own adjustments and tweaks to make them Laney-fied (it’s a thing!). Now that they’re just right, I keep going back for more! I’ve made them several times in the last few weeks and I just can’t get enough.Β
Ingredients in Carrot Oat Breakfast Cups
I wanted these to be muffins originally, but the texture was totally different! They look like muffins but don’t let them fool you. Chewy and dense, thick, hardy, filling, and not too sweet. So many good adjectives! I just really love them!
- Greek yogurt – Helps keep it moist!
- Milk (any kind you like!)
- Egg
- Brown sugar – Make sure you sprinkle some on top of the cups before baking. This really adds something special; don’t skip this step! You could also use coconut sugar to make these refined sugar-free.
- Gluten free oats
- Baking powder
- Salt
- Cinnamon
- Carrot, finely grated
- Zest of an orange – You can also use lemon if you don’t have oranges on hand. The citrus zest adds a really special brightness that pairs so well with carrot!
Serving & Storing Carrot Oat Breakfast Cups
Store these cups in a sealed container on the counter for 1-2 days or in the refrigerator for 3-5 days. I like keeping them in the fridge and having one cold for breakfast! They would also be delicious warmed up with a drizzle of honey or a spread of warm butter.
Food photography byΒ Ashley Cuoco
Print
Gluten Free Carrot Oat Breakfast Cups
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: muffins
- Method: Oven baked
Description
A one-bowl, gluten-free breakfast recipe packed with goodness! Carrot Oat Breakfast Cups are filling and delicious with a little citrus twist.
Ingredients
- Β½ cup whole milk Greek yogurt (or plain yogurt)
- Β½ cup milk (any kind)
- 1 egg
- ΒΌ cup brown sugar, plus more for sprinkling (can also use coconut sugar)
- ΒΎ cup gluten free oats
- 1 ΒΌ cup gluten free all-purpose flour
- 3 teaspoons baking powder
- β teaspoon salt
- Β½ teaspoon cinnamon
- 1 large carrot, finely grated (about Β½ cup)Β
- Zest of 1 orange
Instructions
- Preheat the oven to 400 degrees. Spray a muffin pan with cooking spray and set aside.Β
- In a large bowl whisk together the yogurt, milk, egg and brown sugar. Add the oats and stir until well combined.Β
- Add the flour, baking powder, salt and cinnamon and stir to combine. Fold in the grated carrot and orange zest.Β
- Use an ice cream scoop to scoop the batter into prepared muffin tins filling about ΒΎ full. Sprinkle some extra brown sugar on top of each cup and bake for 20-22 minutes.Β
- Store covered at room temperature for 1-2 days or in the fridge for 3-5! I love to eat them cold for breakfast.
Follow Life is but a Dish on PINTEREST | FACEBOOK | INSTAGRAM for all the latest content and behind the scenes! Remember to subscribe to my free Life is but a Dish Weekly Newsletter and receive easy recipes delivered to your inbox every week!
Can these be made with regular flour? If so does the amount stay the same?
Yes!
Could I make these with regular flour? Do you think I’d need to change the amount? Thanks!!
It should work fine!
Can these be made without yogurt? Do you have a good dairy-free substitute?
How about a dairy free yogurt, or even applesauce?
How many does this make?
12!