Hi, I’m Kate. Today, I will show you a way to make carrot cake baked oatmeal cups recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a 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 recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. Carrot Cake Baked Oatmeal Cups is something that I have loved my whole life.
To bewith this particular recipe, we must prepare a few ingredients. 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:
- Get 3 cups old fashioned rolled oats
- Take 1 tsp. baking powder
- Take 1 tsp. ground cinnamon
- Make ready 1/4 tsp. ground nutmeg
- Get 1/8 tsp. salt
- Make ready 1 cup milk
- Take 1 cup Greek yogurt
- Take 2 large eggs
- Make ready 1 tsp. vanilla extract
- Make ready 1/4 cup brown sugar
- Make ready 1 large carrot, peeled and shredded
- Get 1/4 cup golden raisins
- Make ready 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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