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.

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. They are lightly spiced and are partly sweetened with crushed pineapple, and you can throw in some raisins or…. not. You can have Carrot Cake Baked Oatmeal Cups using 13 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Carrot Cake Baked Oatmeal Cups

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

Naturally sweetened with cinnamon, vanilla, and pineapple, these little cakes are as appropriate for dessert or snack as they are for breakfast. Carrot Cake Baked Oatmeal (Muffin Cups) - the perfect easy make-ahead breakfast for Spring. Best of all, this recipe is simple to customize and easily portable for busy mornings. Carrot cake baked oatmeal is a perfect breakfast recipe for any season.

Carrot Cake Baked Oatmeal Cups instructions

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..

It's light, fluffy and tastes just like a delicious carrot cake! When it comes to planning a brunch, I'm all about going for quick and easy-to-make recipes. Don't get me wrong, I LOVE pancakes and waffles. 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.