Steps to Prepare Speedy Carrot Cake Baked Oatmeal Cups
by Mina Adkins
Carrot Cake Baked Oatmeal Cups
Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, carrot cake baked oatmeal cups. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Carrot Cake Baked Oatmeal Cups is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Carrot Cake Baked Oatmeal Cups is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have carrot cake baked oatmeal cups using 13 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Carrot Cake Baked Oatmeal Cups:
Prepare 3 cups old fashioned rolled oats
Take 1 tsp. baking powder
Take 1 tsp. ground cinnamon
Get 1/4 tsp. ground nutmeg
Prepare 1/8 tsp. salt
Get 1 cup milk
Take 1 cup Greek yogurt
Get 2 large eggs
Make ready 1 tsp. vanilla extract
Prepare 1/4 cup brown sugar
Prepare 1 large carrot, peeled and shredded
Prepare 1/4 cup golden raisins
Make ready 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 damp paper towel and reheat in the microwave.
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