Carrot Cake Oatmeal
User Reviews
5
Carrot Cake Oatmeal
Description
This Carrot Cake Oatmeal recipe features old fashioned oats cooked gently with a blend of milk and water to achieve a creamy texture without heaviness. Freshly shredded carrot integrates with spices including cinnamon, ground ginger, and nutmeg to mirror the classic carrot cake spice profile. Raisins provide bursts of fruity sweetness throughout, balanced by the subtle maple syrup added during cooking. Walnuts sprinkled on top add a pleasant crunch and nutty contrast.
The oats are boiled and then simmered for about 5 minutes until tender and most liquid is absorbed. This method preserves texture while allowing flavors to meld. The resulting oatmeal is warm and satisfying, suitable for a filling start to the day, especially when you want more substance and a hint of familiar spice.
This oatmeal stores well in the refrigerator for 3-4 days, making it easy to prepare ahead. The recipe allows flexibility in choosing milk types and nuts or raisins based on preference. Adjusting the ratio of milk to water can affect creaminess, and sweetness can be modified by adding more maple syrup. Use old fashioned oats for optimal texture—not as mushy as quick oats and quicker to cook than steel-cut.
Ingredients
- 1 cup old fashioned oats
- 1 1/4 cup milk
- 3/4 cup water
- 1 lg carrot peeled and finely shredded, approximately 1/2 cup
- 1/2 cup raisins
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 2 tablespoons maple syrup
- 1/4 cup walnuts chopped
Instructions
- Add everything to a medium sized saucepan and heat on medium high. Bring to a boil, stir, and reduce to medium to bring to a simmer.
- Let simmer for 5 minutes, stirring often, until oats are tender and most of the liquid absorbed. Remove from heat. Add to bowls and garnish with more shredded carrot, nuts, and cinnamon.
Notes
- Store leftover oatmeal in the refrigerator for 3 to 4 days for easy reheating.
- Use old fashioned or rolled oats for best texture; avoid quick or steel-cut oats for this recipe.
- Adjust milk and water ratio to change creaminess; using all milk will yield a richer feel.
- Sweetness can be increased by adding additional maple syrup or honey to taste.
- Swap raisins and nuts types according to preference—golden raisins and a variety of nuts all work well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 51/2 cup servings
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 31mg | 1% |
| Potassium | 318mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 107mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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