These delicious oat cups are so scrumptious you won't be able to stop at one. You can easily swap the carrot puree for pumpkin or sweet potato for an equally delicious option. If consuming at home, adding chopped nuts such as pecans adds some extra flavour and a bit of crunch. If making for babies under one, omit the maple syrup as it is not necessary.
Carrot Cake Oat Cups
- Author
- Nourishing Kitchen
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Servings
- 24
Ingredients
- 1 cup traditional rolled oats
- 2 tbsp chia seeds
- 1 cup milk of your choice
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 2 tbsp maple syrup (optional)
- 1 tsp baking powder
- 4 x 25g Nourishing Bubs Carrot puree cubes, melted
- 1 tbsp coconut oil
- 1/3 cup currants
Directions
- Preheat oven to 180°C degrees. Line a 24-hole mini muffin tin with paper liners or use a silicon mini muffin tin (this is for ease of cleaning) and avoids the need to grease the tin.
- Place the chia seeds and 1/2 cup of milk in a small bowl and mix with a fork. Sit for 5 minutes then mix again, allowing to become gelatinous.
- Place rolled oats, baking powder and cinnamon in a medium bowl and mix to combine.
- Pour remaining 1/2 cup of milk into dry mixture. Combine Nourishing Bubs Carrot Puree with coconut oil, vanilla extract and maple syrup and also add to dry mixture. Add swelled chia seeds. Mix everything together. Finally, stir in the currants to evenly distribute.
- Spoon mixture into holes and bake for 25-30 minutes, until slightly golden and set. Allow to cool for ten minutes before removing from the tin.