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.
Serves:
Ingredients
- 1½cupsalmond milk,or regular milk
- 1egg
- ½cupbrown sugar
- 1tspvanilla
- 1½tspcinnamon,ground
- ¼tspnutmeg,ground
- 2cupslarge flake oats
- 1large carrot,peeled, shredded
- 1cuppineapple with juice,crushed
- ½cupSultana raisins,optional
- ½cupnuts,or coconut, chopped, optional
Instructions
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Preheat the oven to 350 degrees F, and line a baking sheet with 15 silicone muffin cups (or grease a regular muffin pan well).
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In a large bowl, stir together the milk, egg, sugar, vanilla, ground cinnamon, and ground nutmeg.
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Stir in the oats, carrot, pineapple, and raisins, plus other additions (nuts or coconuts), if desired.
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Divide evenly between 15 muffin cups and bake for 30 minutes, until set and golden brown on top.
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Let cool completely, and store in the refrigerator for 6 to 8 days or in the freezer for 3 months.
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Serve warm by themselves or in with a glass of milk.
Nutrition
- 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
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