Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, carrot cake baked oatmeal cups. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Carrot Cake Baked Oatmeal Cups is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Carrot Cake Baked Oatmeal Cups is something that I have loved my whole life. They’re nice and they look fantastic.
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.
To begin with this particular recipe, we have to prepare a few components. You can cook carrot cake baked oatmeal cups using 13 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Carrot Cake Baked Oatmeal Cups:
- Get 3 cups old fashioned rolled oats
- Make ready 1 tsp. baking powder
- Prepare 1 tsp. ground cinnamon
- Take 1/4 tsp. ground nutmeg
- Take 1/8 tsp. salt
- Make ready 1 cup milk
- Make ready 1 cup Greek yogurt
- Prepare 2 large eggs
- Prepare 1 tsp. vanilla extract
- Prepare 1/4 cup brown sugar
- Get 1 large carrot, peeled and shredded
- Get 1/4 cup golden raisins
- Make ready 1/4 cup chopped pecans
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. 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.
Steps 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.
This carrot cake baked oatmeal is a healthy, breakfast twist on a classic dessert. This recipe is also vegan and absolutely delicious. 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 pretty wonderful. Carrot cake baked oatmeal is a perfect breakfast recipe for any season.
So that is going to wrap it up for this special food carrot cake baked oatmeal cups recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
