Anyone else already putting plans in place for Easter? Do you have family visiting? Or do you go visit family? I've got a million things to do these next few weeks, so I'm already starting to plan what I'll be contributing to the Easter feast! Carrot cake is always a classic this time of year, and turning it into a delicious (but healthy) breakfast just seems like a win-win! Is it too early to send off my Instacart order...? 😂
2 cups dry rolled oats
1 tsp. baking powder, gluten-free
½ tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. ground nutmeg
¼ tsp. sea salt (or Himalayan salt)
1 cup unsweetened coconut milk beverage
2 large eggs, lightly beaten
¼ cup pure maple syrup
1 tsp. pure vanilla extract
¾ cup grated carrots (approx. 1¼ medium)
¼ cup crushed pineapple, in 100% pineapple juice, drained
3 Tbsp. light sour cream
3 Tbsp. powdered sugar
Preheat oven to 350° F.
Prepare 12 muffin cups by lining with muffin papers. Set aside
Combine oats, baking powder, cinnamon, ginger, nutmeg, and salt in a medium bowl; mix well. Set aside.
Combine coconut milk, eggs, maple syrup, extract, carrots, and pineapple in a medium bowl; mix well.
Fold coconut 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 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.
Portion Fix Containers: 1 Yellow
2B Mindset Plate: Enjoy as an occasional treat. Be sure to track it.
Recipe and photo from Beachbody's blog here.