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Carrots in My Oatmeal?

Here, OnSugar blog Beans in My Brownies? shares a breakthrough concept in hot cereal: Carrot cake oatmeal.

This morning I made carrot cake oatmeal. I came across this on another blog, and had to try it! I am going to make it for tomorrow!

Get her new twist on oatmeal when you keep reading.

Combine in a saucepan:

  • 1/2 cup rolled oats
  • 1/2 cup skim milk (or other milky substance)
  • 1/2 cup water
  • 50 grams of shredded carrot (about half of a SMALL carrot – maybe 1/4 a cup?)
  • Half a mango, diced (could also use pineapple, as Liz suggested)
  • Pinch of salt

Turn heat to medium and stir occasionally until mixture comes almost to a boil and most of the liquid is absorbed, which takes about 5-7 minutes. When oats are done, stir in

  • 1 tsp vanilla extract
  • 1 tsp brown sugar (optional)

Toppings:

While oats are cooking:

  • Make “icing” by blending 1 oz (about 2 tbsp) of non-fat plain greek yogurt with 1 tsp maple syrup.
  • Toast about 1 tbsp chopped pecans in the microwave.

Assembly:

  1. Pour oats into bowl.
  2. Top with 1 tbsp shredded unsweetened coconut (you could use sweetened, but I’d use a little bit less if so)
  3. Sprinkle on pecans.
  4. Drizzle icing on top…..

DROOL!

Each bowl was about 450 kcal, 9 grams fiber and 18 grams of protein. You could cut it down a bit by using less pecans, omiting the tsp of brown sugar and halving the mango/pineapple amount.

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