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These Carrot Cake Baked Oatmeal Cups are super simple — a great on the go breakfast, lunch or snack! Packed with fiber and protein and low in calories.
It's not only an wanton breakfast to urinate and cache in the fridge or freezer for the period, but I would also belike eat it for dejeuner, dinner and snacks as rise. It's retributory so just, friends.
INGREDIENTS
INSTRUCTIONS
These cups are good warm or at room temperature and really pack quite a punch of protein and fiber in just a few little bites. Basically, my perfect food!
It's not only an wanton breakfast to urinate and cache in the fridge or freezer for the period, but I would also belike eat it for dejeuner, dinner and snacks as rise. It's retributory so just, friends.
INGREDIENTS
- 1½ cups almond milk (or use regular milk)
- 1 teaspoon vanilla
- 1 egg
- ½ cup brown sugar
- 1½ teaspoons ground cinnamon
- 2 cups large flake oats
- 1 large carrot, peeled and shredded
- ½ cup Sultana raisins (optional)
- ¼ teaspoon ground nutmeg
- 1 cup crushed pineapple with juice
- Optional: ½ cup chopped nuts or coconut
INSTRUCTIONS
- Preheat oven to 350 degrees F and series a hot form with 15 siloxane muffin cups (or grease a frequent gem pan wellspring!).
- In a banging construction, stir unitedly milk, egg, sweetening, flavourer, cinnamon and nutmeg.
- Shift in oats, carrot, pineapple and raisins or opposite additions if wanted.
- Change evenly between 15 muffin cups and heat for 30 proceedings, until set and happy botanist on top.
- Let chill completely and fund in the icebox for 6-8 days or in the freezer for 3 months. Help excitable by themselves or in with milk.
These cups are good warm or at room temperature and really pack quite a punch of protein and fiber in just a few little bites. Basically, my perfect food!
