A one-bowl, gluten-free breakfast recipe packed with nutritious 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.
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 – A delicious boost of protein!
- 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.
More Nutritious Breakfasts
- Broccoli Breakfast Bake
- Spinach Breakfast Muffins
- Acai Cherry Smoothie Bowl
- Warm Coconut Cherry Blueberry Quinoa
- Baked Apple Oatmeal
Food photography by Ashley Cuoco
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Gluten Free Carrot Oat Breakfast Cups
Description
A one-bowl, gluten-free breakfast recipe packed with nutritious goodness! Carrot Oat Breakfast Cups are filling and delicious with a little citrus twist.
Ingredients
- ½ cup whole milk Greek yogurt (or plain yogurt)
- ½ cup milk (any kind)
- 1 egg
- ¼ cup brown sugar, plus more for sprinkling (can also use coconut sugar)
- ¾ cup gluten free oats
- 1 ¼ cup gluten free all-purpose flour
- 3 teaspoons baking powder
- ⅛ teaspoon salt
- ½ teaspoon cinnamon
- 1 large carrot, finely grated (about ½ cup)
- Zest of 1 orange
Instructions
- Preheat the oven to 400 degrees. Spray a muffin pan with cooking spray and set aside.
- In a large bowl whisk together the yogurt, milk, egg and brown sugar. Add the oats and stir until well combined.
- Add the flour, baking powder, salt and cinnamon and stir to combine. Fold in the grated carrot and orange zest.
- Use an ice cream scoop to scoop the batter into prepared muffin tins filling about ¾ full. Sprinkle some extra brown sugar on top of each cup and bake for 20-22 minutes.
- Store covered at room temperature for 1-2 days or in the fridge for 3-5! I love to eat them cold for breakfast.
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Holly
How many does this make?
Life is but a Dish
12!
Kaila
Can these be made without yogurt? Do you have a good dairy-free substitute?
Life is but a Dish
How about a dairy free yogurt, or even applesauce?