Carrot Cake Baked Oatmeal Cups
Carrot Cake Baked Oatmeal Cups

Hello, I’m Marie. Today, we’re going to make carrot cake baked oatmeal cups recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a little bit more unique. This is gonna smell and look 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’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Carrot Cake Baked Oatmeal Cups is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have carrot cake baked oatmeal cups using 13 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Carrot Cake Baked Oatmeal Cups:

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

Instructions to make Carrot Cake Baked Oatmeal Cups:

  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.

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