Hi, I am Jane. Today, I will show you a way to prepare carrot cake baked oatmeal cups recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Carrot Cake Baked Oatmeal Cups Recipe
Carrot Cake Baked Oatmeal Cups is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Carrot Cake Baked Oatmeal Cups is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have carrot cake baked oatmeal cups using 13 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Carrot Cake Baked Oatmeal Cups:
- Prepare 3 cups old fashioned rolled oats
- Make ready 1 tsp. baking powder
- Make ready 1 tsp. ground cinnamon
- Prepare 1/4 tsp. ground nutmeg
- Get 1/8 tsp. salt
- Prepare 1 cup milk
- Take 1 cup Greek yogurt
- Make ready 2 large eggs
- Get 1 tsp. vanilla extract
- Get 1/4 cup brown sugar
- Take 1 large carrot, peeled and shredded
- Get 1/4 cup golden raisins
- Prepare 1/4 cup chopped pecans
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.
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