Go Back

Carrot "Cake" Oatmeal Bites

Food Science Mom
Yummy baked oatmeal bites packed with protein and fiber
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Anytime, Breakfast, Snack
Servings 12 (makes 24 mini muffins)
Calories 117 kcal

Equipment

  • Mini Muffin Pan

Ingredients
  

  • 1 ¾ cups (140g) old fashioned rolled oats
  • 1 medium ripe banana mashed
  • 1 large egg lightly beanen
  • 1 medium (60g) carrots grated
  • 1/2 cup (113g) crushed pineapple in juice
  • 1/2 cup (120mL) milk
  • 1 tsp vanilla extract
  • 3 tbsp (30g) raisins chopped
  • 6 tbsp (36g) unsweetened shredded coconut
  • 3 tbsp (30g) hemp hearts
  • 1/2 tsp Ground Ginger
  • 2 tsp Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1/8 tsp salt

Instructions
 

  • Preheat oven to 350°F. Spray mini muffin pan with non-stick cooking spray.
  • Combine oats, hemp hearts, coconut, ginger, cinnamon, nutmeg, and salt in a bowl and set aside.
  • In a medium bowl, stir together mashed banana, egg, carrots, pineapple, raisins, milk, and vanilla until well combined
  • Add dry ingredients to wet mixture and mix until well combined
  • Place 1 heaping tbsp of mixture into each section of mini muffin tray
  • Bake 15 to 18 minutes until cooked through. A toothpick inserted in the center should come out clean.
  • Store refrigerated in an air tight container for up to 3 days, or freeze.
Keyword baby, baked, banana, carrot, gluten-free, hemp hearts, kids, oatmeal, toddler