Carrot Cake Baked Oatmeal Cups Recipe Recipes Net

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

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.