Veggie Carrot Cake Baked Oatmeal Cups - Vegetarian
The Veggie Carrot Cake Baked Oatmeal Cups bring the comforting flavors of carrot cake to your breakfast table in a healthy and convenient form. These oatmeal cups are brimming with shredded carrots, warm spices, and crunchy walnuts, all held together by nourishing rolled oats and a touch of maple syrup. Each bite promises a delightful balance of textures and a burst of autumnal flavors.
Ingrédients
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup shredded carrot
- 1/4 cup chopped walnuts
- 1/4 cup raisins
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 1 cup unsweetened almond milk
- 1/4 teaspoon ground ginger
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a muffin tin.
- In a large bowl, mix together the rolled oats, baking powder, cinnamon, nutmeg, salt, shredded carrot, chopped walnuts, and raisins.
- In another bowl, whisk together the egg, vanilla extract, maple syrup, and unsweetened almond milk until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients and stir until fully mixed.
- Scoop the mixture evenly into the muffin tin, filling each cup to about three-quarters full.
- Bake in the preheated oven for 20-25 minutes, or until the oatmeal cups are golden brown and a toothpick inserted into the center comes out clean.
- Allow the oatmeal cups to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition (per 100g)
Serving: 100g | Calories: 150kcal | Carbohydrates: 22g | Protéines: 4g | Fat: 6g | Sucre: 7g
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