Hi, I’m Marie. Today, I will show you a way to make carrot cake baked oatmeal cups recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a bit tastier. 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 well liked of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Carrot Cake Baked Oatmeal Cups is something that I have loved my whole life. They’re nice and they look fantastic.
To be with this recipe, we must 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:
- Take 3 cups old fashioned rolled oats
- Prepare 1 tsp. baking powder
- Make ready 1 tsp. ground cinnamon
- Prepare 1/4 tsp. ground nutmeg
- Prepare 1/8 tsp. salt
- Get 1 cup milk
- Make ready 1 cup Greek yogurt
- Make ready 2 large eggs
- Take 1 tsp. vanilla extract
- Make ready 1/4 cup brown sugar
- Get 1 large carrot, peeled and shredded
- Prepare 1/4 cup golden raisins
- Take 1/4 cup chopped pecans
Instructions 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 dpaper towel and reheat in the microwave.
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