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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 Foods That Can Make You Happy.

A lot of us believe that comfort foods are not good for us and that we need to stay away from them. Often, if your comfort food is candy or some other junk food, this holds true. Other times, though, comfort foods can be totally nutritious and it’s good for you to consume them. There are some foods that, when you eat them, can improve your mood. When you feel a little down and are needing an emotional boost, try some of these.

Cold water fish are wonderful for eating if you are wanting to beat back depression. Cold water fish like tuna, trout and wild salmon are chock full of DHA and omega-3 fatty acids. DHA and omega-3s are two things that promote the quality and the function of your brain’s grey matter. It’s true: consuming a tuna fish sandwich can seriously raise your mood.

Now you can see that junk food isn’t necessarily what you have to eat when you want to help your moods get better. Try some of these instead!

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

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