Easy Way to Prepare Favorite Carrot Cake Baked Oatmeal Cups

Carrot Cake Baked Oatmeal Cups Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Delicious, healthy carrot cake baked oatmeal cups with raisins, pecans and shredded coconut. These easy carrot cake baked oatmeal cups are naturally.

Here is the best “Carrot Cake Baked Oatmeal Cups” recipe we have found so far. This will be smell and look delicious.

Ingredients of Carrot Cake Baked Oatmeal Cups

1. You need 3 cups of old fashioned rolled oats.
2. Make ready 1 tsp. of baking powder.
3. Make ready 1 tsp. of ground cinnamon.
4. Make ready 1/4 tsp. of ground nutmeg.
5. Take 1/8 tsp. of salt.
6. Make ready 1 cup of milk.
7. Take 1 cup of Greek yogurt.
8. Prepare 2 of large eggs.
9. It’s 1 tsp. of vanilla extract.
10. Make ready 1/4 cup of brown sugar.
11. Prepare 1 of large carrot, peeled and shredded.
12. Make ready 1/4 cup of golden raisins.
13. 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.Enjoy carrot cake for breakfast with this Carrot Cake Baked Oatmeal.

Carrot Cake Baked Oatmeal Cups instructions

1. 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..
2. 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.

A healthy, make-ahead meal that comes with a hidden serving of veggies!Another thing that makes baked oatmeal so great is that it can be made ahead of time.I usually make a double batch and stick one batch in the freezer.Carrot cake baked oatmeal is a perfect breakfast recipe for any season.It's light, fluffy and tastes just like a delicious carrot cake!