Carrot Cake Oatmeal

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On Sunday mornings, I love to have something special for breakfast.  Of course, most brunch foods are full of sugar, or grease, or something that will leave us feeling sluggish for the rest of the day. Enter carrot cake oatmeal: the perfect fall and winter treat that tastes decadent, but is actually pretty healthy.  It also only takes about 10 minutes to make.  You could also easily swap the carrots for an equal amount of pumpkin puree and make this pumpkin spice oatmeal if you’d rather.  This recipe makes two servings, so I can start my work week on a happy note with the leftovers 🙂

Note that you have options with the carrots here- I usually have a big bag of baby carrots from Costco so I throw some in the food processor and grind them up that way.  You could also use shredded carrots or finely chop them yourself.  It took about 2 cups of baby carrots to get 1 cup of chopped for me.  The amounts aren’t terribly important.  I’m most concerned about getting a full serving of veggies.  Do whatever is most convenient for you.  Also, adding the yogurt is totally optional here.  I always add yogurt to my oatmeal because I like to have some protein in the morning, and I like the creamy texture it adds.  If you don’t want it, skip it.  You can also use whatever oats you like- quick, regular, steel cut, Irish, it doesn’t matter. Just follow the cooking instructions and amounts on the container for 1 serving of the oats you have, and cook them in the vanilla almond milk.  I used quick oats here.

Carrot Cake Oatmeal

  • 1 cup carrots, finely chopped or shredded
  • 3/4 cup water
  • 1 cup unsweetened vanilla  almond milk
  • 1/2 cup quick cooking oats
  • 1/4 t salt
  • 3/4 t pumpkin pie spice
  • 1/3 cup unflavored Greek yogurt*
  • 1 t vanilla extract *
  •  1/4 cup chopped walnuts
  • 1/4 cup dried cranberries

Place carrots and water in medium saucepan over medium high heat.  Bring to a boil and cook, uncovered, for 5 minutes, until carrots are softened.  Add almond milk, oats, and salt and cook oats according to package directions (1 minute for quick oats).  Remove from heat and stir in pumpkin pie spice, yogurt, and vanilla.   Divide into two serving bowls and top each serving with half of the walnuts and half of the cranberries and serve.

*Yogurt is optional. If you omit the yogurt, you can reduce the vanilla to 1/2 t.

Adapted from http://www.anediblemosaic.com/carrot-cake-oats/

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