Carrot Cake Baked Oatmeal Cups. This carrot cake baked oatmeal is fancy enough to serve for a special brunch but easy and healthy enough to make for your weekly meal prep. Are there certain desserts that you just have to order if you see them on the menu? That's how I feel about carrot cake.

A healthy and refined sugar free twist on a breakfast dish! Made with whole grain oats, maple syrup, and fresh carrots. This carrot cake baked oatmeal is loaded with whole grains, which help fuel you throughout the day and when paired with protein, will help to. You can cook Carrot Cake Baked Oatmeal Cups using 13 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Carrot Cake Baked Oatmeal Cups

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

I have a problem with turning desserts into healthy breakfasts. Well, I guess I can't call it a problem because it's actually a Because carrot cake has a special place in my heart (my mom makes the best classic carrot cake), carrot cake baked oatmeal just had to be a thing. This Carrot Cake Baked Oatmeal is packed with good-for-you carrots, only a little sugar, and pops of sweetness from raisins and a cheesecake-inspired Place the cooked carrots in a large bowl and mash them with a potato masher. Carrot cake lovers, this one is for you!

Carrot Cake Baked Oatmeal Cups step by step

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..

Refined-sugar free and packed with carrots, this baked oatmeal has all the taste of the popular dessert with a healthier whole-grain twist. We make carrot cake oatmeal all the time but haven't tried baking it yet. Thanks for another lovely idea Angela! What I love about these Carrot Cake Baked Oatmeal Cups is that you're getting veggies for breakfast and you don't even really care. For me, as an admittedly picky eater, this is huge.