With This Way Prepare Tasty Tasty Carrot Cake Baked Oatmeal Cups Recipe

Carrot Cake Baked Oatmeal Cups. Delicious, healthy carrot cake baked oatmeal cups with raisins, pecans and shredded coconut. These easy carrot cake baked oatmeal cups are naturally sweetened with a touch of maple syrup and topped with a light cream cheese glaze. A wonderful on-the-go or meal prep breakfast for your week!

Oatmeal is a big favorite around here. Oatmeal in the Instant Pot, baked oatmeal - my kids love them all. These Carrot Cake Baked Oatmeal Cups are super simple — a great on the go breakfast, lunch or snack! You can cook Carrot Cake Baked Oatmeal Cups using 13 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Carrot Cake Baked Oatmeal Cups

1. Prepare 3 cups of old fashioned rolled oats.
2. Prepare 1 tsp. of baking powder.
3. Prepare 1 tsp. of ground cinnamon.
4. It's 1/4 tsp. of ground nutmeg.
5. You need 1/8 tsp. of salt.
6. Prepare 1 cup of milk.
7. You need 1 cup of Greek yogurt.
8. You need 2 of large eggs.
9. It's 1 tsp. of vanilla extract.
10. It's 1/4 cup of brown sugar.
11. You need 1 of large carrot, peeled and shredded.
12. You need 1/4 cup of golden raisins.
13. Prepare 1/4 cup of chopped pecans.

Packed with fiber and protein and low in calories. I know you probably don't know this, but I (Hello! Ashley from The Recipe Rebel here) have a wee obsession with baked oatmeal. It's not only… These Carrot Cake Baked Oatmeal Cups are an easy make ahead breakfast that's freezer friendly and easy to customize!

Carrot Cake Baked Oatmeal Cups instructions

1. 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..
2. 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..

Low in calories and high in protein and fiber. Includes step by step recipe video. Pour batter evenly into each cup. If you want to make the baked oatmeal in muffin cups instead of a pan, just shorten the baking time. This is a great way to freeze Carrot Cake Baked Oatmeal or have it as an extra-portable option on the go.