Carrot Cake Oatmeal
Carrot cake oatmeal has all the flavors of a carrot cake with spices, apples, raisens and carrots. It's healthy, filling and so delicious!
Ingredients
- 2 cups water
- 1/2 cup steel cut oats
- 1/2 medium apple, chopped (you can leave the peel on if you desire)
- 1/4 cup carrot, peeled and grated
- 1/4 cup raisens, regular or golden
- 1 tbsp brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- pinch salt
- 1/4 tsp vanilla extract
Toasted Walnuts:
- 1 tbsp butter
- 1 tbsp brown sugar
- 1/3 cup walnuts, coarsely chopped
Optional topping:
- 3 heaping tbsp or dollop Plain or vanilla Greek yogurt
Instructions
- Bring 2 cups of water to a boil in a medium saucepan. Stir 1/2 cup steel cut oats into the water and bring to a boil. Reduce the heat to a simmer and cook the oats until they begin to thicken, about 10 minutes. Stir the oats a few times while they are cooking.
- Add apple, carrot, raisens, brown sugar, cinnamon, nutmeg, ginger and a pinch of salt to the oats and stir.
- Let the oats simmer on medium to low heat until tender about 20 minutes. Stir frequently and scrape bottom of pan so the oats don't stick. (Make sure oatmeal cooks at a simmer and you stir it frequently so you don't end up with stuck-on-the-bottom oatmeal.)
- While the oats are simmering melt 1 tbsp butter in a small frying pan over medium heat. Add 1 tbsp brown sugar and stir to combine . Toss the nuts in the butter and brown sugar mixture until lightly brown for 2-5 minutes. Remove from the heat and set aside.
- Stir vanilla extract into the oats.
- Serve oats in bowls and top each serving with 1/3 of the toasted walnuts and a dollop of plain or vanilla flavored Greek yogurt (optional). You can add milk of your choice in place of the yogurt if you prefer.
- This recipe makes about 3 servings. It can easily be doubled to make 6 servings.
Nutrition
Calories: 291kcal
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