Perhaps my favorite thing about these is that they can be made in bulk ahead of time and tossed in the freezer. The night before I know we are going to have a busy morning, I’ll just take a few of these out and let them thaw out on the counter top. Then, we can each grab one or two and head out the door. They transport well and they really fill you up. Plus, you are eating something that’s at least semi-healthy rather than processed. Check out what they are saying about this recipe over at The Recipe Rebel:
“These Carrot Cake Baked Oatmeal Cups are an easy make ahead breakfast that’s freezer friendly and easy to customize!”
You could make these a dozen times or more and make them completely different each time… you won’t be able to get bored of them that way!
Ingredients
1½ cups almond milk (or use regular milk)
1 large egg
½ cup Domino brown sugar (you can substitute maple syrup for natural sweetness)
1 teaspoon vanilla
1½ teaspoons cinnamon
¼ teaspoon nutmeg
2 cups large flake (rolled) oats
1 large carrot, shredded
1 cup Dole crushed pineapple with juice
½ cup raisins (optional)
Optional: add ½ cup chopped pecans or toasted coconut if desired
Instructions
Preheat oven to 350 degrees F and line a baking sheet with 15 silicone muffin cups (or grease a regular muffin pan well — I’ve only ever used silicone for this recipe!).
In a large bowl, whisk together milk, egg, brown sugar, vanilla, cinnamon and nutmeg.
Stir in oats, carrot, pineapple and raisins or other additions if using.
Divide mixture evenly between 15 muffin cups (they’ll be full) and bake for 30 minutes, until completely set and light golden brown on top.
Let cool completely and store in the refrigerator for 1 week or in the freezer for 3-4 months. Serve warm or room temperature alone or in a bowl with milk.
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Quick Tip: This recipe is dairy free, but regular milk can be used.
Thanks again to The Recipe Rebel for this quick and easy recipe.
