How to Prepare Yummy Carrot Cake Baked Oatmeal Cups

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.

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. 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 in baked oatmeal form! You can have Carrot Cake Baked Oatmeal Cups using 13 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Carrot Cake Baked Oatmeal Cups

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

A healthy and refined sugar free twist on a breakfast dish! Made with whole grain oats, maple syrup, and fresh carrots. What is in the carrot cake baked oatmeal? Whole grain oats - you can use any rolled oats, I haven't tested it with quick oats but it may also work!

Carrot Cake Baked Oatmeal Cups step by step

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..

These Carrot Cake Baked Oatmeal Cups are super simple — a great on the go breakfast, lunch or snack! I know you probably don't know this, but I (Hello! Ashley from The Recipe Rebel here) have a wee obsession with baked oatmeal. Carrot cake lovers, this one is for you! Refined-sugar free and packed with carrots, this baked oatmeal has all the taste of the popular dessert with a healthier whole-grain twist.