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Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, carrot cake baked oatmeal cups. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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.
Carrot Cake Baked Oatmeal Cups is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Carrot Cake Baked Oatmeal Cups is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can cook carrot cake baked oatmeal cups using 13 ingredients and 2 steps. Here is how you can achieve that.
Ingredients of Carrot Cake Baked Oatmeal Cups:
- Take old fashioned rolled oats
- Prepare baking powder
- Get ground cinnamon
- Prepare ground nutmeg
- Get salt
- Prepare milk
- Make ready Greek yogurt
- Get large eggs
- Prepare vanilla extract
- Get brown sugar
- Take large carrot, peeled and shredded
- Take golden raisins
- Get 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.
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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