Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, carrot cake baked oatmeal cups. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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. 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.
Carrot Cake Baked Oatmeal Cups is one of the most favored of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Carrot Cake Baked Oatmeal Cups is something that I’ve loved my entire life. They are fine and they look fantastic.
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 can achieve it.
The ingredients needed to make Carrot Cake Baked Oatmeal Cups:
- Prepare 3 cups old fashioned rolled oats
- Get 1 tsp. baking powder
- Get 1 tsp. ground cinnamon
- Get 1/4 tsp. ground nutmeg
- Prepare 1/8 tsp. salt
- Make ready 1 cup milk
- Make ready 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
- Prepare 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. 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.
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.
Don't get me wrong, I LOVE pancakes and waffles. 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.
So that’s going to wrap it up with this special food carrot cake baked oatmeal cups recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
