Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, carrot cake baked oatmeal cups. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Delicious, healthy carrot cake baked oatmeal cups with raisins, pecans and shredded coconut. These easy carrot cake baked oatmeal cups are naturally. This carrot cake baked oatmeal is fancy enough to serve for a special brunch but easy and healthy enough to make for your weekly meal prep.
Carrot Cake Baked Oatmeal Cups is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Carrot Cake Baked Oatmeal Cups is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can have carrot cake baked oatmeal cups using 13 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Carrot Cake Baked Oatmeal Cups:
- Prepare 3 cups old fashioned rolled oats
- Make ready 1 tsp. baking powder
- Make ready 1 tsp. ground cinnamon
- Take 1/4 tsp. ground nutmeg
- Take 1/8 tsp. salt
- Make ready 1 cup milk
- Get 1 cup Greek yogurt
- Prepare 2 large eggs
- Take 1 tsp. vanilla extract
- Get 1/4 cup brown sugar
- Get 1 large carrot, peeled and shredded
- Prepare 1/4 cup golden raisins
- Prepare 1/4 cup 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.
Instructions to make Carrot Cake Baked Oatmeal Cups:
- 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.
Carrot cake baked oatmeal is a perfect breakfast recipe for any season. It's light, fluffy and tastes just like a delicious carrot cake! When it comes to planning a brunch, I'm all about going for quick and easy-to-make recipes. Don't get me wrong, I LOVE pancakes and waffles. I have a problem with turning desserts into healthy breakfasts.
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