Oats are widely-known for their ability to reduce the risk of heart disease, thanks to soluble fiber. These on-the-go, crave-worthy oat cups combine the wonderful flavors of carrot cake without the mouthful of sugar. Adding sweet potatoes boosts nutrition and adds sweetness so added sugar may be kept to a minimum.

Serving Size: 1 Oatmeal Cup | Yield: 18 Oatmeal Cups | Method: Bake

Ingredients:

  • 4 cups old fashioned oats
  • 1 tsp baking powder
  • 1⁄8 tsp salt
  • ½ cup brown sugar, light, packed
  • 1½ tsp cinnamon, ground
  • ½ tsp nutmeg, ground
  • ½ tsp cloves, ground
  • ½ tsp ginger, ground
  • 1 cup sweet potato, cooked, mashed
  • ½ cup carrots, fresh, grated
  • ½ cup pineapple, crushed, drained
  • 2½ cups milk, non-fat
  • 1 large egg, lightly beaten
  • 2 tsp vanilla extract

Instructions:

  1. Preheat oven to 375 degrees F and prepare muffin tin pans by lining with paper cups or spraying the cups with cooking spray.
  2. Add dry ingredients to a large mixing bowl and stir together until spices are evenly dispersed.
  3. Add well-mashed sweet potato, carrots and pineapple to dry ingredients. Mix together well, making sure the veggies and fruit are evenly dispersed throughout the oat mixture.
  4. Add wet ingredients and stir well, making sure the dry mixture is completely wet.
  5. Using a 1/3 cup measuring cup, fill each muffin tin. Bake for 20 -22 minutes, or until cooked through. Serve warm, cold, or at room temperature per preference. Store in refrigerator.

PER SERVING: 120 CALORIES | 15 CALORIES FROM FAT | 1.5 GM TOTAL FAT | 0 GM SATURATED FAT | 0 GM TRANS FAT | 10 MG CHOLESTEROL | 70 MG SODIUM | 24 GM CARBOHYDRATES | 2 GM FIBER | 10 GM TOTAL SUGAR | 4 GM PROTEIN

-Elior North America