Fast Cooking Methods Carrot Cake Baked Oatmeal Cups Most Delicious

Simple cuisine ultimate Carrot Cake Baked Oatmeal Cups easy, delicious, practical.

13 ingredients, 2 steps, cooking Carrot Cake Baked Oatmeal Cups

Good Morning my mother, now you can prepare recipe Carrot Cake Baked Oatmeal Cups with 13 ingredients and 2 steps. Next this is how to make it, please pay attention carefully.

In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 13 ingredients and 2 stages of easy cooking Carrot Cake Baked Oatmeal Cups.

Ingredients for Carrot Cake Baked Oatmeal Cups

1. Prepare 3 cups : old fashioned rolled oats.
2. It’s 1 tsp. : baking powder.
3. Prepare 1 tsp. : ground cinnamon.
4. It’s 1/4 tsp. : ground nutmeg.
5. It’s 1/8 tsp. : salt.
6. It’s 1 cup : milk.
7. Prepare 1 cup : Greek yogurt.
8. Prepare 2 : large eggs.
9. You need 1 tsp. : vanilla extract.
10. Prepare 1/4 cup : brown sugar.
11. It’s 1 : large carrot, peeled and shredded.
12. It’s 1/4 cup : golden raisins.
13. Prepare 1/4 cup : chopped pecans.

If all composition Carrot Cake Baked Oatmeal Cups it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking 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.
   
3. Finish and Enjoy.

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