Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, carrot cake baked oatmeal cups. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Carrot Cake Baked Oatmeal Cups is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Carrot Cake Baked Oatmeal Cups is something that I have loved my whole life.
Delicious, healthy carrot cake baked oatmeal cups with raisins, pecans and shredded coconut. These easy carrot cake baked oatmeal cups are naturally sweetened with a touch of maple syrup and topped with a light cream cheese glaze. A wonderful on-the-go or meal prep breakfast for your week!
To begin 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 cook it.
The ingredients needed to make Carrot Cake Baked Oatmeal Cups:
- Prepare 3 cups old fashioned rolled oats
- Prepare 1 tsp. baking powder
- Make ready 1 tsp. ground cinnamon
- Take 1/4 tsp. ground nutmeg
- Get 1/8 tsp. salt
- Make ready 1 cup milk
- Get 1 cup Greek yogurt
- Get 2 large eggs
- Prepare 1 tsp. vanilla extract
- Get 1/4 cup brown sugar
- Make ready 1 large carrot, peeled and shredded
- Get 1/4 cup golden raisins
- Get 1/4 cup chopped pecans
These Carrot Cake Baked Oatmeal Cups are the perfect make ahead breakfast for Spring. Best of all, this oatmeal recipe is simple to customize and easily portable for busy mornings. Oatmeal is a big favorite around here. Oatmeal in the Instant Pot, baked oatmeal - my kids love them all.
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.
Pour batter evenly into each cup. Carrot Cake Oatmeal Cups are our favorite way to eat vegetables (and dessert) for breakfast! Naturally sweetened and packed full of oats, carrots, and walnuts, this on-the-go breakfast has some serious staying power. If you want to make the baked oatmeal in muffin cups instead of a pan, just shorten the baking time. This is a great way to freeze Carrot Cake Baked Oatmeal or have it as an extra-portable option on the go.
So that’s going to wrap this up with this special food carrot cake baked oatmeal cups recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
