Carrot Cake Baked Oatmeal Cups. Delicious, healthy carrot cake baked oatmeal cups with raisins, pecans and shredded coconut. These easy carrot cake baked oatmeal cups are naturally. Naturally sweetened with cinnamon, vanilla, and pineapple, these little cakes are as appropriate for dessert or snack as they are for breakfast.

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There are various recipes, from cake recipes to hefty food recipes. Below will certainly go over the Carrot Cake Baked Oatmeal Cups recipe, please read it up until it's finished:.

I do this if I'm making it for meal prep, but I will say, it's best straight from the oven. 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. We can cook Carrot Cake Baked Oatmeal Cups using 13 ingredients and also 2 steps. Here is exactly how we attain.

What needs to be prepared of Carrot Cake Baked Oatmeal Cups

Step by step. 3 cups of old fashioned rolled oats.
Directions. 1 tsp. of baking powder.
Detaile. 1 tsp. of ground cinnamon.
Detaile. 1/4 tsp. of ground nutmeg.
Step by step. 1/8 tsp. of salt.
Step by step. 1 cup of milk.
Directions. 1 cup of Greek yogurt.
Directions. 2 of large eggs.
Guidelines. 1 tsp. of vanilla extract.
Step by step. 1/4 cup of brown sugar.
Instructions. 1 of large carrot, peeled and shredded.
Step by step. 1/4 cup of golden raisins.
Detaile. 1/4 cup of chopped pecans.

They are lightly spiced and are partly sweetened with crushed pineapple, and you can throw in some raisins or…. not. 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 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.

How to Process 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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