Carrot Cake Baked Oatmeal: 

Serves: 12, 1 Muffin Each

For Muffins:

1 cup unsweetened coconut milk beverage

2 large eggs, lightly beaten

1/4 cup pure maple syrup

1 tsp pure vanilla extract

3/4 cup grated carrots (approx. 1 1/4 medium)

1/4 cup crushed pineapple, in 100% pineapple juice, drained

2 cups dry old-fashioned rolled oats

1 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp sea salt (or Himalayan salt)

For Icing:

3 tbsp reduced-fat sour cream

3 tbsp powdered sugar

Directions:

1. Preheat oven to 350F
2. Prepare twelve muffin cups by lining with muffin papers. Set aside
3. Combine coconut milk, eggs, maple syrup, vanilla, carrots, and pineapple in bowl; mix well. Set aside
4. Combine oats, baking powder, cinnamon, ginger, nutmeg, and salt in large bowl; mix well.
5. Fold coconut milk mixture into oat mixture; mix well.
6. Evenly divide batter between prepared muffin cups, mixing frequently to ensure there are both oats and liquid in each cup.
7. Bake for 30 minutes, rotating pan after 15 minutes.
8. While oatmeal cups are baking, make icing. Combine sour cream and powdered sugar in small bowl; mix well. Set aside.
9. Let oatmeal cups cool in pan until you can handle them. Remove to cooling rack.
10. Drizzle each oatmeal cup with approx. 1 tsp icing before serving.

NUTRITIONAL INFORMATION (per serving): Calories: 105, Total Fat: 2g, Saturated Fat: 1g, Cholesterol: 32mg, Sodium: 73mg, Carbohydrates: 18g, Fiber: 2g, Sugars: 8g, Protein: 3g