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Life is but a Dish Gluten Free Carrot Oat Breakfast Cups

Gluten Free Carrot Oat Breakfast Cups


A one-bowl, gluten-free breakfast recipe packed with nutritious goodness! Carrot Oat Breakfast Cups are filling and delicious with a little citrus twist.


  • 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


  1. Preheat the oven to 400 degrees. Spray a muffin pan with cooking spray and set aside. 
  2. In a large bowl whisk together the yogurt, milk, egg and brown sugar. Add the oats and stir until well combined. 
  3. Add the flour, baking powder, salt and cinnamon and stir to combine. Fold in the grated carrot and orange zest. 
  4. 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. 
  5. Store covered at room temperature for 1-2 days or in the fridge for 3-5! I love to eat them cold for breakfast.