Hi, I’m Joana. Today, we’re going to prepare 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 meals in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Carrot Cake Baked Oatmeal Cups is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can cook 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
- Get 1 tsp. ground cinnamon
- Get 1/4 tsp. ground nutmeg
- Take 1/8 tsp. salt
- Get 1 cup milk
- Prepare 1 cup Greek yogurt
- Prepare 2 large eggs
- Make ready 1 tsp. vanilla extract
- Prepare 1/4 cup brown sugar
- Make ready 1 large carrot, peeled and shredded
- Take 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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