How to Prepare Favorite Carrot Cake Baked Oatmeal Cups

Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, carrot cake baked oatmeal cups. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really 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 is a perfect breakfast recipe for any season.

Carrot Cake Baked Oatmeal Cups is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Carrot Cake Baked Oatmeal Cups is something that I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can cook 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:

1. Take 3 cups old fashioned rolled oats
2. Prepare 1 tsp. baking powder
3. Make ready 1 tsp. ground cinnamon
4. Take 1/4 tsp. ground nutmeg
5. Prepare 1/8 tsp. salt
6. Take 1 cup milk
7. Prepare 1 cup Greek yogurt
8. Get 2 large eggs
9. Take 1 tsp. vanilla extract
10. Make ready 1/4 cup brown sugar
11. Take 1 large carrot, peeled and shredded
12. Prepare 1/4 cup golden raisins
13. Prepare 1/4 cup chopped pecans

Are there certain desserts that you just have to order if you see them on the menu? That's how I feel about carrot cake. 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.

Steps to make Carrot Cake Baked Oatmeal Cups:

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.

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. 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.

So that’s going to wrap this up with this exceptional food carrot cake baked oatmeal cups recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!