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.
