Carrot Cake Oatmeal

Carrot Cake Oatmeal

41
monsterclowngirl 7

"Full of fiber and delicious flavor. A great way to start the day, or a hearty dessert!"

Ingredients

55 m servings 287 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 37.7g
  • 12%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 41 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. Bring water to a boil in a heavy, large saucepan, and stir in the oats. Reduce heat to a simmer, and cook oats until they begin to thicken, about 10 minutes; mix in the apple, carrot, raisins, cinnamon, nutmeg, ginger, and salt. Let the oats simmer until tender, about 20 more minutes.
  2. While the oats are simmering, melt butter in a skillet over medium-low heat, and stir in the pecans. Toast the nuts until fragrant and lightly browned, 2 to 5 minutes, then sprinkle with brown sugar and stir until sugar has melted and coated the pecans.
  3. Serve in bowls, each topped with about 2 tablespoons of the pecan mixture and a dollop of yogurt.
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Reviews

41
  1. 53 Ratings

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This recipe was very simple. After I topped the oatmeal with the pecan mixture in our bowls, we just poured a little cold fat free evaporated milk over the top and ate it like that, instead of y...

Wow - this is really good and very filling! This makes a lot so you'll definitely have enough leftover for future mornings. But, if you like carrot cake that won't be a problem! I cut back on th...

What a great idea! So Yummy. I didn't have steel cut oats, so I cooked all the ingredients except the oats, until soft, then added quaker oats and cooked for the time listed on the package.