These Carrot Cake Oatmeal Cups are the perfect breakfast low in refined sugars and high in fibre. Plus, they've got veggies hidden in them!
Step 1 Preheat oven to 350 F. In a large bowl, mix together almond milk, eggs, maple syrup and vanilla.
Step 2 In another large bowl, mix together rolled oats, coconut, carrot, walnuts, cinnamon and nutmeg. Fold wet ingredients into dry ingredients.
Step 3 Line muffin tins with cupcake liners. Divide oatmeal mixture among cups, making sure to balance the wet and dry ingredients evenly.
Step 4 Bake in oven for 30-32 minutes.
Storing for Later Keep them on your counter (covered, of course) for up to five days. No need to take up any precious fridge space! They can be eaten at room temp, but you might prefer something warm for breakfast. If so, pop them into the microwave for 30 seconds. They’ll come out perfectly toasty.