Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, carrot cake baked oatmeal cups. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really 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 well liked of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Carrot Cake Baked Oatmeal Cups is something that I have loved my whole life.
To get started with this particular recipe, we have to first 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:
- Prepare 3 cups old fashioned rolled oats
- Take 1 tsp. baking powder
- Prepare 1 tsp. ground cinnamon
- Take 1/4 tsp. ground nutmeg
- Get 1/8 tsp. salt
- Get 1 cup milk
- Take 1 cup Greek yogurt
- Take 2 large eggs
- Get 1 tsp. vanilla extract
- Take 1/4 cup brown sugar
- Take 1 large carrot, peeled and shredded
- Take 1/4 cup golden raisins
- Get 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. 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 is going to wrap this up with this exceptional food carrot cake baked oatmeal cups recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
