Hey everyone, welcome to our recipe page. Today I will show you how to prepare a special dish, Carrot Cake Baked Oatmeal Cups. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.
Carrot Cake Baked Oatmeal Cups Recipe. Delicious, healthy carrot cake baked oatmeal cups with raisins, pecans and shredded coconut. These easy carrot cake baked oatmeal cups are naturally.
You can have Carrot Cake Baked Oatmeal Cups using 13 ingredients and 2 steps. Here is how you cook it.
Ingredients of Carrot Cake Baked Oatmeal Cups
Prepare 3 cups of old fashioned rolled oats.
Prepare 1 tsp. of baking powder.
Make ready 1 tsp. of ground cinnamon.
Make ready 1/4 tsp. of ground nutmeg.
You need 1/8 tsp. of salt.
It’s 1 cup of milk.
Make ready 1 cup of Greek yogurt.
Prepare 2 of large eggs.
Make ready 1 tsp. of vanilla extract.
You need 1/4 cup of brown sugar.
You need 1 of large carrot, peeled and shredded.
Make ready 1/4 cup of golden raisins.
It’s 1/4 cup of chopped pecans.
What I love about these Carrot Cake Baked Oatmeal Cups is that you're getting veggies for breakfast and you don't even really care.For me, as an admittedly picky eater, this is huge.They are lightly spiced and are partly sweetened with crushed pineapple, and you can throw in some raisins or…. not.This Carrot Cake Baked Oatmeal is packed with good-for-you carrots, only a little sugar, and pops of sweetness from raisins and a cheesecake-inspired Place the cooked carrots in a large bowl and mash them with a potato masher.
Carrot Cake Baked Oatmeal Cups step by step
Preheat the oven to 350°F. Grease a 12 count muffin tin and set it aside. In a large bowl, whisk together the oats, baking powder, cinnamon, nutmeg and salt. In a separate bowl, whisk together the milk, yogurt, eggs, vanilla and brown sugar. Pour the wet ingredients into the dry and mix until everything is incorporated. Then fold in the shredded carrot, raisins and pecans..
Evenly divide the mixture between the muffin cups and bake in the oven for 25-30 minutes, or until the muffins are set and starting to brown lightly on the top. Let them cool in the pan and store them in the fridge for 4-5 days. Eat them cold or wrap them in a damp paper towel and reheat in the microwave..
Naturally sweetened with cinnamon, vanilla, and pineapple, these little cakes are as appropriate for dessert or snack as they are for breakfast.Carrot Cake Baked Oatmeal (Muffin Cups) - the perfect easy make-ahead breakfast for Spring.Best of all, this recipe is simple to customize and easily portable for busy mornings.
This carrot cake baked oatmeal recipe is gluten-free, vegan and packed with flavor!It's almost like you're having a slice of carrot cake for breakfast!I have a problem with turning desserts into healthy breakfasts.Well, I guess I can't call it a problem because it's actually a Because carrot cake has a special place in my heart (my mom makes the best classic carrot cake), carrot cake baked oatmeal just had to be a thing.After he was done with his first shift, he went to the kitchen and cooked oatmeal.
