Carrot Cake Baked Oatmeal Cups. 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.
From banana cups to pancakes, there are.
Naturally sweetened with cinnamon, vanilla, and pineapple, these little cakes are as appropriate for dessert or snack as they are for breakfast.
I have a problem with turning desserts into healthy breakfasts.
You can have Carrot Cake Baked Oatmeal Cups using 13 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Carrot Cake Baked Oatmeal Cups
- It's 3 cups of old fashioned rolled oats.
- You need 1 tsp. of baking powder.
- Prepare 1 tsp. of ground cinnamon.
- It's 1/4 tsp. of ground nutmeg.
- Prepare 1/8 tsp. of salt.
- You need 1 cup of milk.
- You need 1 cup of Greek yogurt.
- You need 2 of large eggs.
- Prepare 1 tsp. of vanilla extract.
- Prepare 1/4 cup of brown sugar.
- You need 1 of large carrot, peeled and shredded.
- Prepare 1/4 cup of golden raisins.
- You need 1/4 cup of chopped pecans.
Well, I guess I can't call it a problem because it's actually a Because carrot cake has a special place in my heart (my mom makes the best classic carrot cake), carrot cake baked oatmeal just had to be a thing. 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.
Carrot Cake Baked Oatmeal Cups step by step
- 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..
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 Oatmeal Cups are a delicious grab and go breakfast idea, low in Then these Carrot Cake Oatmeal Cups are exactly what you need in your life!!! Not only are they the perfect Divide the oatmeal mixture evenly into the liners.