When my daughter had to go on a field trip last year, I knew that we were going to be hurting for time in the morning. I think the bus was leaving at 5am. That didn’t leave a whole lot of time to make breakfast. So, before the day arrived, I decided to search the web to see if I could find a recipe that we could make ahead of time and take with us. Ta-da! The Recipe Rebel had this awesome recipe for carrot cake baked oatmeal cups. That was going to be perfect, and exactly what I was looking for honestly.
I made a nice big double batch of them and had them ready to go with us the next day to the bus. When we started to get hungry, I took a couple out for me and my daughter, but I knew what was coming next, everyone wanted to try one!
That’s why I made a double batch. We passed them around to all of her classmates and they were a huge hit. Nobody complained about skipping breakfast or being hungry. I was happy to help. A few of the other chaperones asked for the recipe before the end if the day which I was happy to share.
Recipe courtesy of The Recipe Rebel. Photo credits go to Sugar-Free Mom.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick Tip: Add in any or all of your favorites: chocolate chips, raisins, dried fruit, nuts and more!
