Step-by-Step Guide to Make Award-winning Carrot Cake Baked Oatmeal Cups

Hey everyone, it is John, welcome to our recipe site. Today, we're going to make a special dish, Easiest Way to Make Any-night-of-the-week Carrot Cake Baked Oatmeal Cups. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Carrot Cake Baked Oatmeal Cups, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Carrot Cake Baked Oatmeal Cups delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Carrot Cake Baked Oatmeal Cups is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few components. You can cook Carrot Cake Baked Oatmeal Cups using 13 ingredients and 2 steps. Here is how you cook that.

I'm always on the lookout for make ahead breakfast ideas for my kids. My son really likes this flavor.

Ingredients and spices that need to be Make ready to make Carrot Cake Baked Oatmeal Cups:

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

Instructions to make 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.

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