Pecan-Carrot Oatmeal Cups

Choc-o-block full of raisins, pecans and shredded coconut, these easy pecan-carrot cake baked oatmeal cups are naturally sweetened with a touch of maple syrup and topped with a light cream cheese glaze.

Ingredients

Wet ingredients:

1 cup shredded carrots (2 medium carrots)

2/3 cup unsweetened applesauce

2 eggs, at room temperature

1 cup unsweetened almond milk or coconut milk

¼ cup pure maple syrup

1 tablespoon melted and cooled coconut oil

Dry ingredients:

2 cups old fashioned rolled oats, gluten free if desired

1 teaspoon baking powder

1 ½ teaspoons cinnamon

¼ teaspoon salt

½ cup unsweetened shredded coconut

½ cup raisins

⅓ cup chopped pecans

For the cream cheese glaze:

2 tablespoons cream cheese, softened

2 tablespoons powdered sugar

½ teaspoon vanilla extract

1-2 teaspoons unsweetened almond milk or coconut milk, to thin

Instructions

Preheat oven to 350 degrees F. Line a 12 cup muffin pan with muffin liners and spray with nonstick cooking spray to prevent oatmeal cups from sticking.

In a medium bowl, mix together the shredded carrots, applesauce, eggs, almond milk, maple syrup and coconut oil until smooth and well combined.

Next stir in dry ingredients: oats, baking powder, cinnamon and salt; stir well to combine. Fold in shredded coconut, chopped pecans and raisins.

Evenly distribute oatmeal batter between muffin liners and bake for 25-30 minutes or until oatmeal cups are set.

To make the cream cheese glaze: in a small bowl, mix together the cream cheese, powdered sugar, vanilla extract and almond milk. Drizzle or pipe over the oatmeal cups. Makes 12 oatmeal cups.