1/2cupbrown sugaryou can substitute maple syrup for natural sweetness
2cupslarge flake rolled oats
1cupcrushed pineapple with juice
Optional: add 1/2 cup chopped pecans or toasted coconut if desired
Preheat oven to 350 degrees F and line a baking sheet with 15 silicone muffin cups (or grease a regular muffin pan well -- I've only ever used silicone for this recipe!).
In a large bowl, whisk together milk, egg, brown sugar, vanilla, cinnamon and nutmeg.
Stir in oats, carrot, pineapple and raisins or other additions if using.
Divide mixture evenly between 15 muffin cups (they'll be full) and bake for 30 minutes, until completely set and light golden brown on top.
Let cool completely and store in the refrigerator for 1 week or in the freezer for 3-4 months. Serve warm or room temperature alone or in a bowl with milk.
*Nutrition information is estimated and will vary depending on exact serving size, types and brands of products used. Information provided is with raisins. Without raisins 1 cup equals 90 calories and 9 grams of sugar