Carrot Cake Oats
2017-03-22- Course: Breakfast
- Yield : 1 bowl
- Servings : 1
- Prep Time : 5m
- Cook Time : 10m
- Ready In : 15m
I probably have a bowl of oats at least 4 times a week for breakfast, so sometimes it’s nice to mix it up! These carrot cake oats are sweet and super filling. The addition of the carrots adds even more volume, an extra serving of veggies, and a unique twist to your usual oat bowl. If you’re looking for a more baked carrot cake oats effect, throw the batter in the oven for 15-20 minutes!
Hope you enjoy!
Ingredients
- 1/2 cup old-fashioned oats
- 1/2 cup shredded carrots
- 3/4 cup water
- 1 teaspoon cinnamon
- 1 tablespoon pure maple syrup (optional)
- 1/4 cup raw pecans or walnuts (optional)
Method
Step 1
Boil 3/4 cup water over a stove in a small saucepan - once boiling, add in oats, reduce heat cover for 3-5 minutes.
Step 2
Once oats are prepared, stir in cinnamon, maple syrup and carrots and mix over medium heat for an additional 2-3min to insure no excess water is present.
Step 3
Add nuts to carrot cake mixture or crumble over the top and serve hot. Enjoy!
Average Member Rating
(4.1 / 5)
7 people rated this recipe
