Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, carrot cake baked oatmeal cups. It is one of my favorites food recipes. This time, I’m gonna 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. 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.
Carrot Cake Baked Oatmeal Cups is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Carrot Cake Baked Oatmeal Cups is something that I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to 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 it.
The ingredients needed to make Carrot Cake Baked Oatmeal Cups:
- Get 3 cups old fashioned rolled oats
- Prepare 1 tsp. baking powder
- Prepare 1 tsp. ground cinnamon
- Take 1/4 tsp. ground nutmeg
- Prepare 1/8 tsp. salt
- Get 1 cup milk
- Make ready 1 cup Greek yogurt
- Make ready 2 large eggs
- Take 1 tsp. vanilla extract
- Make ready 1/4 cup brown sugar
- Get 1 large carrot, peeled and shredded
- Make ready 1/4 cup golden raisins
- Prepare 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. 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.
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.
Don't get me wrong, I LOVE pancakes and waffles. 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. This carrot cake baked oatmeal is a healthy, breakfast twist on a classic dessert.
So that’s going to wrap this up with this exceptional food carrot cake baked oatmeal cups recipe. Thanks so much for your time. I am sure that 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 loved ones, colleague and friends. Thank you for reading. Go on get cooking!
