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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 Discover How to Improve Your Mood with Food.

Many of us have been conditioned to believe that comfort foods are terrible and should be avoided. But if your comfort food is candy or junk food this might be true. Other times, comfort foods can be perfectly nourishing and good for us to consume. There are a number of foods that, when you eat them, can better your mood. If you seem to be a little bit down and in need of an emotional pick me up, try a number of these.

Green tea is wonderful for moods. You were simply waiting to read that, weren’t you? Green tea has been found to be rich in an amino acid known as L-theanine. Research has proved that this amino acid promotes the production of brain waves. This will better your brain’s concentration while at the same calming the rest of your body. You probably already knew how easy it is to get healthy when you drink green tea. Now you know that green tea can elevate your mood as well!

So you see, you don’t need to eat all that junk food when you are wanting to feel better! Try some of these instead!

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

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