Carrot Cake Oatmeal

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 2
Amount Per Serving
Calories: 297.4

Total Fat: 6.6 g
Cholesterol: 2.5 mg
Sodium: 123.5 mg
Total Carbs: 52.1 g
Dietary Fiber: 7.3 g
Protein: 11.8 g

View full nutritional breakdown of Carrot Cake Oatmeal calories by ingredient

Introduction

We love the sweet flavors of ginger and coconut in this healthy carrot cake oatmeal. We love the sweet flavors of ginger and coconut in this healthy carrot cake oatmeal.

Minutes to Prepare: 10

Minutes to Cook: 35

Number of Servings: 2

Ingredients

1 cup finely shredded carrot

1/2 cup dry steel cut oats

1 cup fat free (skim) milk

1 cup water

2 T sugar free Splenda syrup (flavor of choice; vanilla or brown sugar cinnamon recommended)

1 t pure vanilla extract

1 - 1 1/2 t ground cinnamon

1/4 - 1/2 t ground nutmeg

1/4 t ground ginger

3 T shredded, sweetened coconut

20 g raisins

Directions

Bring water & milk to boil. Slowly add steel cut oats and stir regularly (watch it - this WILL boil over!). Cook on medium to high heat for about 5-8 minutes until oatmeal begins to thicken. Add shredded carrot; reduce heat and simmer uncovered about 25-30 minutes or until desired consistency is reached, stirring occasionally.

Toast coconut in hot pan (be careful - it goes from lightly browning to burnt QUICKLY!) Remove from heat and split into two containers. Split raisins between two containers.

Split oatmeal into two bowls, topping each with one container of toasted coconut & raisins.

Makes 2 servings

(Can be made ahead. Reheat oatmeal, adding water or milk as necessary, and top with coconut & raisins before serving.)