One of the things that really helps me get set up for success for the week is to prep a few breakfast and snack items ahead of time! With Mike deployed, 100% of the parenting responsibilities fall to me, including the wrangling of a very cranky and sleepy 7 year old in the mornings. These muffins make a great, nutritious breakfast or lunch box snack! You can drizzle them with an icing made from Greek yogurt and powdered sugar or leave them plain--they're delicious either way! This recipe isn't originally vegan but it's easy enough to veganize--just take note of the adjustments in the ingredients list.
Carrot Cake Baked Oatmeal Cups
Author: Autumn Calabrese
2 cups dry old-fashioned rolled oats
1 tsp. baking powder
½ tsp. ground cinnamon
¼ tsp. ground ginger¼ tsp. ground nutmeg
¼ tsp. sea salt (or Himalayan salt)
1 cup unsweetened coconut milk beverage (or almond milk)
2 large eggs, lightly beaten (I make flax eggs instead)
¼ cup pure maple syrup
1 tsp. pure vanilla extract
1 cup minced carrots (approx. 1¼ medium) – I put pulse mine in my food processor
¼ cup crushed pineapple, in 100% pineapple juice, drained (applesauce works too!)
3 Tbsp. light sour cream or Plain Greek Yogurt
3 Tbsp. powdered sugar
Directions: Preheat oven to 350° F.Prepare 12 muffin cups by lining with muffin papers. Set asideCombine oats, baking powder, cinnamon, ginger, nutmeg, and salt in a medium bowl; mix well. Set aside.Combine milk, eggs, maple syrup, extract, carrots, and pineapple in a medium bowl; mix well.Fold milk mixture into oat mixture; mix well.Divide batter evenly into prepared muffin cups.Bake for 30 minutes, rotating pan after 15 minutes.While oatmeal cups are baking, make icing. Combine sour cream (or Greek Yogurt) and powdered sugar in a small bowl; mix well. Set aside.Let oatmeal cups cool in pan until you can handle them. Remove to a cooling rack.Drizzle each oatmeal cup with approximately 1 tsp. icing before serving; serve warm.
As soon as oatmeal cups are cool, place in an airtight container and store in the refrigerator for 1 day. If storing longer, place in the freezer for up to 3 months.
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