Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, carrot cake baked oatmeal cups. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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!

Carrot Cake Baked Oatmeal Cups is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Carrot Cake Baked Oatmeal Cups is something that I’ve loved my whole life.

To get started with this particular 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 can achieve that.

The ingredients needed to make Carrot Cake Baked Oatmeal Cups:

1. Get old fashioned rolled oats
2. Prepare baking powder
3. Take ground cinnamon
4. Make ready ground nutmeg
5. Get salt
6. Get milk
7. Prepare Greek yogurt
8. Make ready large eggs
9. Take vanilla extract
10. Make ready brown sugar
11. Make ready large carrot, peeled and shredded
12. Make ready golden raisins
13. Get chopped pecans

These Carrot Cake Baked Oatmeal Cups are the perfect make ahead breakfast for Spring. Best of all, this oatmeal recipe is simple to customize and easily portable for busy mornings. Oatmeal is a big favorite around here. Oatmeal in the Instant Pot, baked oatmeal - my kids love them all.

Instructions to make Carrot Cake Baked Oatmeal Cups:

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.

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. If using a different size, adjust cook time. In a large bowl, mix together the rolled oats, baking powder, cinnamon, ginger, and salt.; In a medium bowl, stir together the almond milk, eggs, maple syrup, and vanilla.

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