Yesterday I found this recipe for
Carrot Cake Oatmeal by
Angela on Eat, Spin, Run, Repeat and I just
had to make it this morning. I love homemade oatmeal for breakfast and carrot cake for any occasion, so why not combine the two!
The recipe called for almond milk and walnuts, but I just substituted those out for skim milk and a little bit of All Bran Buds and brown sugar for some crunchy sweetness! I also cut the spices in half when I made a double batch.
What you'll need to make two servings:
2/3 cup Rolled Oats
2 cups Skim Milk (or Almond Milk)
1 tsp Vanilla Extract
1 large Carrot, grated
1/2 tsp Lemon Zest, grated
1/8 tsp All Spice
1/8 tsp Ground Cloves
1/2 tsp Cinnamon
2 packets Stevia (or 4 tsp packed Brown Sugar)
Cinnamon for garnish
Favorite Oatmeal toppings! (Nuts, Seeds, Cereal, etc)
In a small saucepan, combine oats, milk and vanilla on medium heat. Cook until bubbles begin to appear.
Stir in carrot, zest, spices and stevia. Cook for 2 minutes until carrots begin to soften. If mixture appears too dry, add a little more water.
Transfer to bowl and top with additional cinnamon and desired toppings.
Printable Version
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