How To Make Carrot Cake Baked Oatmeal Cups
These chewy, tasty, low-calorie Carrot Cake Baked Oatmeal Cups will be your new favorite breakfast or snack, made with carrot, pineapple, oats, and raisins.
Preheat the oven to 350 degrees F, and line a baking sheet with 15 silicone muffin cups (or grease a regular muffin pan well).
In a large bowl, stir together the milk, egg, sugar, vanilla, ground cinnamon, and ground nutmeg.
Stir in the oats, carrot, pineapple, and raisins, plus other additions (nuts or coconuts), if desired.
Divide evenly between 15 muffin cups and bake for 30 minutes, until set and golden brown on top.
Let cool completely, and store in the refrigerator for 6 to 8 days or in the freezer for 3 months.
Serve warm by themselves or in with a glass of milk.
- Calories: 157.66kcal
- Fat: 4.39g
- Saturated Fat: 0.76g
- Trans Fat: 0.00g
- Monounsaturated Fat: 2.69g
- Polyunsaturated Fat: 1.36g
- Carbohydrates: 25.97g
- Fiber: 3.37g
- Sugar: 8.91g
- Protein: 5.08g
- Cholesterol: 10.66mg
- Sodium: 27.44mg
- Calcium: 75.46mg
- Potassium: 208.17mg
- Iron: 1.48mg
- Vitamin A: 45.08µg
- Vitamin C: 5.68mg
Have your own special recipe to share? Submit Your Recipe Today!