Carrot Cake Baked Oatmeal Singles
If you’ve followed my blog for any length of time, you probably know by now that I’m obsessed with baked oatmeal. I’ve been wanting to make these Carrot Cake Baked Oatmeal Singles for a while now, and I thought just before Easter seemed like the perfect time. These would be perfect at your Easter morning breakfast or brunch! They’re super easy and fast to make and you’ll love the warm, comforting carrot cake flavor with cinnamon and sweet raisins. Plus, hidden veggies are always a great way to get them past picky eaters!
These Carrot Cake Baked Oatmeal Singles also make great leftovers, re-heated or at room temperature. I even eat my oatmeal singles cold out of the fridge – there’s no wrong way! Plus. each oatmeal single is only 103 calories or 3 Green, 3 Blue or 2 Purple Weight Watchers SmartPoints so they make a great grab-and-go breakfast and you can pair one with eggs, yogurt, fruit, bacon, sausage, or whatever else you like to make a full and hearty breakfast! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Looking for more baked oatmeal recipes? Try my Pear Gingerbread Baked Oatmeal Singles, Strawberry Banana Baked Oatmeal Singles, Blueberry Baked Oatmeal Singles, Banana Chocolate Chip Baked Oatmeal Singles, Apple Cinnamon Baked Oatmeal Singles,Pumpkin Chocolate Baked Oatmeal Singles, Chocolate Cherry Baked Oatmeal Singles, Pumpkin, Cranberry & Apple Baked Oatmeal or Blueberry Peach Baked Oatmeal!
Carrot Cake Baked Oatmeal Singles
Ingredients
- 2 cups old fashioned oats
- 1/3 cup packed brown sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 egg white
- 1 egg
- 2/3 cup skim milk
- 1/2 cup unsweetened applesauce
- ½ teaspoon vanilla extract
- 2/3 cup grated carrots
- 2 tablespoons raisins
Instructions
- Preheat the oven to 350. Lightly mist 12 cups in a muffin tin with cooking spray.
- Combine the oats, brown sugar, baking powder, salt, cinnamon, nutmeg and cloves in a large bowl and stir until thoroughly mixed.
- In a separate bowl, whisk together the egg white, egg, applesauce, milk and vanilla extract. Add the wet ingredients to the dry ingredients and stir until blended together. Stir in the grated carrots and raisins.
- Spoon the oatmeal mixture evenly between the prepared muffin cups. Bake uncovered for 20-24 minutes or until oatmeal is lightly browned and a toothpick inserted into the middle comes out clean.
Notes
3 per single (P+ calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)
I plugged the nutritional information for 1 serving into the Weight Watchers Calculator (on their website) and these come out to 4 smart points per serving, not 3. Not sure what you did wrong?? This is the second recipe on your website that I have come across today that has the wrong Smart Points listed for it.
Hi Cindy, thanks for being such a fact checker! I just responded to your other comment but I’ll go ahead and respond here too. I didn’t do anything wrong :). I’m going to share this from my FAQs to help you out:
“I ran the nutrition information you posted through my points calculator and it doesn’t match the SmartPoints value you listed for the recipe – which one is right?”
One of the changes Weight Watchers made in the switch to SmartPoints is that the recipe builder no longer counts the values of 0 SP fruits and vegetables when determining the final SP value for a recipe. Therefore, the SPs you get from the recipe builder may not match the SPs you get from running the nutrition information through the Weight Watchers SP calculator, because the nutrition information will contain the calories, etc from the fruits and vegetables.
Just wanted to add – I also plugged this recipe into the Weight Watchers recipe builder and it comes out to 5 points per serving!
2 cups old fashioned oats – 17 SP
2/3 cup packed brown sugar – 34 SP
1 egg – 2 SP
2/3 cup skim milk – 2 SP
2 Tbsp raisins – 3 SP
Total SP: 58 divided by 12 servings – 4.8 SP = 5SP per serving.
I have no idea how you could’ve come up with 3 SP per serving using the WW recipe builder.
Hi Cindy,
It looks like you put in 2/3 cup of brown sugar instead of 1/3 cup of brown sugar. You seem determined to prove me wrong but I hope you’ll read one of these responses. Good luck!
I apologize – when I built the recipe, I accidentally added 2/3 cup brown sugar instead of 1/3 cup, so yes these are 3points per serving.
And I forgot about the problem with the nutritional value vs. points.
Thanks!!
Emily, thanks for everything you do for your followers and the recipes. There are always, and I do mean always , going to be people who have absolutely nothing else to do but find controversy in something. But for the few who do that, it’s a small percentage who lurk for blogs like yours to attack with negativity. You’re appreciated, and NEVER stop what you are doing!
Excited about these guys!! Was thinking of adding in some pineapple tidbits (maybe processed to crush them up a bit), and as long as they’re packed in juice, it wouldn’t impact the points!! YUM! Thanks, Emily! Your baked oatmeal singles are at the top of my list 🙂
These look awesome! Thank you!
YUM!!! These look so good. Thanks for all you do.
This look very goo. Can’t wait to try them.
These look very good. Can’t wait to try them.
Thank you for all you do.
Every week at my WW meeting someone is all excited to share another one of your recipes. You keep us going.
Can you use almond/coconut milk?
Are these made using the mini muffin size tin — 12 muffins from one pan? The picture makes it look larger. I don’t bake much, so these details make me nervous. I guess I’ll figure it out when I see how much batter there is.
Maybe you could tell me how much batter goes into each muffin cup — is it half full, 3/4, to the top?
One more question, please: Am I correct in assuming these will freeze well? It’s just me, and if I don’t freeze most of them, they’ll be calling with their cute little muffin voices, “Eat me! I’m so delicious! Just one more won’t hurt!”
They’re made in a normal sized muffin tin – not mini! I have heard the baked oatmeal singles freeze very well from many of my readers. I never freeze anything so I have no firsthand experience. I hope that helps!
I just made these & posted a picture on Facebook, with a link to your page. I’ve tries so many of your recipes, and love them! I look forward to trying even more! Keep ’em coming Emily! Please!
To Angela,
I certainly didn’t lurk on the internet to come to Emily’s blog with the intention of being negative. I am a HUGE fan of Emily’s recipes and make at least one every week. I posted because I was confused about the point values which Emily clarified for me and I also apologized for my mistake. Unfortunately, you cannot trust everything on the internet, so yes, even from one of my favorite bloggers I will question the points. When doing Weight Watchers the points values are extremely important. I dont appreciate your passive aggressive comments about what I said here. It was unnecessary.
To Emily, thank you again for all that you do and helping me figure out my question, as I already said above.
these turned out so well and are so delicious ! They work perfectly as a quick before work breakfast and I use them as a snack as well. Great recipe Emily !
Thanks Marilyn, I’m glad you liked them!
Emily,
I love your website and am so grateful for your fabulous recipes. Would this recipe work using almond milk instead of skim milk ? Thanks !
Just made these for breakfast this morning. Since I am not a fan of raisins, I substituted some chopped walnuts instead. So delicious!
These were AMAZING! Even my picky 4 year old loved them
These are wonderful. I slightly ‘tweaked’ them by taking out 2 Tbs of oatmeal & substituting oat brand. It gave them a more cake-like texture. But no matter what – they rock!.
I have used many of your recipes and found every single one very tasty and helps us stay on “”point”-really appreciate your taking the time to post recipes with the SP; it’s such a big help for those of us on the program. I know I don’t speak just for myself, your site is truly appreciated by lots of fans!!!!!
Thank you so much Doreen! I’m so thrilled you love the recipes!
First of all, thank you so much for all the wonderful recipes you have posted on your blog. I can’t even imagine the time it takes to do what you are doing for all of us. One question, do you use regular brown sugar in your recipes? I have Splenda Brown Sugar Blend and wonder if that would change the recipe in any way. With the Splenda you use half of the brown sugar called for in the recipe. Therefore, according to the package the 1/3 (packed) listed above would now be 2 Tablespoons plus 2 Teaspoons packed. Thank you again for all your help.
Hi Betty, yes, I use regular brown sugar! I have not tried the Splenda blend in these so I really can’t say for certain how it would turn out. Of you try it, let me know!
Can quick oats be used? I will purchase a small container of old fashioned oats but I already have some quick ones so it would be great to know if I could use them faster/more often in case I dont have the other kind in future. Thanks!!
Lovely recipe, Thanks so much. It is having a mini carrot cake for breakfast or snack. I used gluten free Bob Red Mill old fashioned oats . Considering making a low calorie cream cheese icing to just gently glaze ( using a fork to lightly spread a tiny amount) to make them a dessert recipe.
I have had great success with your recipes using gluten free oats ( family of celiacs).
Would you please consider making pineapple baked oatmeal singles? My husband loves pineapple( canned) upside down cake and this would be a healthy replacement.
Thanks for all your oatmeal single recipes. It wonderful having healthy yummy food that is easy on the budget. Stay well
I just wanted to let you know that I took your suggestion and have Pineapple Upside-Down Baked Oatmeal Singles coming up soon! Thanks for the great idea. I’m so glad to hear these have been a big hit for you!
Hi Emily,
Should I use the large or small side of box grater for shredding the carrots?
Hi Emily,
Should I use the large or small side of a box grater for shredding the carrots?
I regularly substitute swerve brown sugar which brings the pp down to 0. Sure wish that we could make those changes instead if entering the entire recipe! Thanks!!!!
If you save/favorite or track the recipe in the ww app you should then be able to go in and make changes to it! Try tracking it and then making the changes.