Hello, I am Laura. Today, I’m gonna show you how to prepare carrot cake baked oatmeal cups recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna make it a 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 in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Carrot Cake Baked Oatmeal Cups is something that I’ve loved my whole life.
To get started with this recipe, we must 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:
- Get 3 cups old fashioned rolled oats
- Prepare 1 tsp. baking powder
- Take 1 tsp. ground cinnamon
- Get 1/4 tsp. ground nutmeg
- Make ready 1/8 tsp. salt
- Prepare 1 cup milk
- Prepare 1 cup Greek yogurt
- Prepare 2 large eggs
- Take 1 tsp. vanilla extract
- Take 1/4 cup brown sugar
- Make ready 1 large carrot, peeled and shredded
- Make ready 1/4 cup golden raisins
- Take 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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