Go Back
+ servings
holding carrot cake breakfast oatmeal muffins

Carrot Cake Oatmeal Breakfast Muffins

A quick and easy make-ahead breakfast recipe that yields a dozen delicious muffins with spot-on carrot cake texture and flavor

Course Breakfast
Cuisine American
Keyword baked oatmeal recipe, how to make baked oatmeal, make ahead breakfast, make ahead oatmeal, weekday breakfast ideas
Prep Time 5 minutes
Cook Time 25 minutes
Servings 12 muffins
Author Jazzmine from Dash of Jazz


  • 4 cups rolled oats
  • ½ cup shaved carrot
  • ¼ cup walnut pieces
  • ¼ cup raisins
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¾ teaspoon sea salt
  • 1 ⅔ cup oatmilk warmed to room temperature
  • ½ cup almond butter or nut butter of your choice
  • cup maple syrup
  • ½ cup crushed pineapple
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees. Mix dry ingredients (oats, shaved carrot, walnuts, raisins, cinnamon, nutmeg, and sea salt) together in a large bowl. Set aside.

  2. In a smaller bowl, mix together remaining ingredients (oatmilk, almond butter, maple syrup, crushed pineapple, and vanilla extract) until smooth and uniform.

  3. Add wet mixture to dry mixture and stir until well incorporated and no dry "pockets" remain.

  4. Spray a 12-count muffin pan with non-stick spray then evenly divide oatmeal mixture between the cavities. Lightly press mixture into each cavity so that the top of each muffin is smooth.

  5. Bake for about 25 minutes or until tops of muffins are firm when pressed. Allow muffins to cool completely in pan before removing. Store refrigerated in an airtight container.