Name: Carrot Cake Baked Oatmeal Cups Recipe
Prep time: 10 min
Cook time: 30 min
Yield: 15
Ingredients: 1½ cups almond milk; 1 egg; ½ cup brown sugar; 1 tsp vanilla; 1½ tsp Cinnamon; ¼ tsp nutmeg; 2 cups large flake oats; 1 large carrot; 1 cup pineapple with juice; ½ cup sultana raisins; ½ cup nuts

Carrot Cake Baked Oatmeal Cups Recipe

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.

Preparation: 10 minutes

Cooking: 30 minutes

Total: 40 minutes

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

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.