Carrot Cake Baked Oatmeal Cups. Naturally sweetened with cinnamon, vanilla, and pineapple, these little cakes are as appropriate for dessert or snack as they are for breakfast. 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. I have a problem with turning desserts into healthy breakfasts.

Best of all, this recipe is simple to customize and easily portable for busy mornings. 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. 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

You need 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.
It's 1/8 tsp. of salt.
You need 1 cup of milk.
It's 1 cup of Greek yogurt.
Prepare 2 of large eggs.
Prepare 1 tsp. of vanilla extract.
Prepare 1/4 cup of brown sugar.
It's 1 of large carrot, peeled and shredded.
It's 1/4 cup of golden raisins.
It's 1/4 cup of chopped pecans.

It's okay if they are a. 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 Baked Oatmeal Cups instructions

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..

I am not going to lie shredding carrots by hand is a pain. However, I did not have a food processor and even if I did I wouldn't use it. For the classic carrot cake flavor, you'll mix in cinnamon, a hint of nutmeg, and freshly grated carrots. Don't substitute the store-bought pre-shredded carrots! Those are too thick and dry, and they don't soften while baking.