Hello, I am Clara. Today, we’re going to prepare carrot cake baked oatmeal cups recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to 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 popular of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Carrot Cake Baked Oatmeal Cups is something which I have loved my entire life. They are fine and they look fantastic.
To be with this recipe, we must prepare a few ingredients. You can cook 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:
- Take 3 cups old fashioned rolled oats
- Get 1 tsp. baking powder
- Take 1 tsp. ground cinnamon
- Prepare 1/4 tsp. ground nutmeg
- Make ready 1/8 tsp. salt
- Prepare 1 cup milk
- Take 1 cup Greek yogurt
- Take 2 large eggs
- Take 1 tsp. vanilla extract
- Take 1/4 cup brown sugar
- Take 1 large carrot, peeled and shredded
- Make ready 1/4 cup golden raisins
- Prepare 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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