Carrot Cake Oatmeal Recipe
This Carrot Cake Oatmeal recipe transforms a decadent dessert into a healthy breakfast. It helps you get your vegetables in early, keeps you satisfied until lunch, and squashes a sweet tooth craving. Dessert for breakfast, anyone?
Servings 1 serving
Add the carrot and water to a small saucepan. Bring to a boil over medium heat, then boil 3 minutes (uncovered), stirring occasionally.
Stir in the oats and cook until the oats absorb the liquid, about 1 minute, stirring constantly.
Add the raisins, coconut, 1 tablespoon pecans, cinnamon, nutmeg, cloves, ginger, sea salt, honey, and vanilla.
Transfer to a bowl and top with the heavy cream and the remaining 1 tablespoon pecans.
- Quick-Cooking Oats: These are old-fashioned rolled oats that have been chopped a little bit finer. If you only have old-fashioned rolled oats on hand you can do one of two things: 1) pulse old-fashioned rolled oats a couple times in a food processor until they look like quick-cooking oats; or 2) use old-fashioned rolled oats and increase both the cooking time and water amount as needed.
- Vegan Version: Use maple syrup instead of honey and coconut milk instead of heavy cream.
- Gluten-Free: Remember, if keeping this dish gluten-free is a concern, but sure to buy oats that are certified gluten-free!
Calories: 509kcal | Carbohydrates: 44g | Protein: 6g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 41mg | Sodium: 153mg | Potassium: 572mg | Fiber: 9g | Sugar: 14g | Vitamin A: 10984IU | Vitamin C: 5mg | Calcium: 145mg | Iron: 6mg