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Carrot Cake Baked Oatmeal Cups
Carrot Cake Baked Oatmeal Cups

Before you jump to Carrot Cake Baked Oatmeal Cups recipe, you may want to read this short interesting healthy tips about Your State Of Health Can Be Affected By The Foods You Choose To Eat.

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Also when you are trying to find a snack to hold you over between meals, grab a handful of nuts or perhaps seeds. You will come to discover that these snack items are generally loaded with Omega-3 and Omega-6, although some nuts and also seeds will have a lot more than others. These kinds of fatty acids are necessary to helping your body create the proper amounts of hormones your body needs for a healthy lifestyle. Something you may not comprehend is that a variety of hormones that you need will only be able to be developed when you have these types of fatty acids.

For people who want to start living a much healthier life the tips above are able to help you do that. The pre packaged highly refined foods that you can discover in any store is also not good for you and instead you should be cooking fresh nutritious foods.

We hope you got benefit from reading it, now let’s go back to carrot cake baked oatmeal cups recipe. You can have carrot cake baked oatmeal cups using 13 ingredients and 2 steps. Here is how you do it.

The ingredients needed to cook Carrot Cake Baked Oatmeal Cups:
  1. You need 3 cups old fashioned rolled oats
  2. Take 1 tsp. baking powder
  3. Take 1 tsp. ground cinnamon
  4. Get 1/4 tsp. ground nutmeg
  5. Prepare 1/8 tsp. salt
  6. Take 1 cup milk
  7. Get 1 cup Greek yogurt
  8. Take 2 large eggs
  9. You need 1 tsp. vanilla extract
  10. Get 1/4 cup brown sugar
  11. Use 1 large carrot, peeled and shredded
  12. Provide 1/4 cup golden raisins
  13. Take 1/4 cup chopped pecans
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.

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