0 from 3 votes
Carrot cake oatmeal
This hearty and tasty breakfast combines oatmeal with all the tasty flavors (and healthy veg!) of carrot cake. A delicious start to the day.
Prep Time
2 mins
Cook Time
2 mins
Total Time
17 mins
Servings: 1
Calories: 580 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- ½ cup carrot ½ cup is approx 1 medium carrot, finely grated
- ½ cup old fashioned oats
- ⅔ cup milk can also use non-dairy eg almond
- ⅓ cup water
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- 1 tablespoon ground almonds
- 2 tablespoon raisins
- 2 teaspoon maple syrup or to taste
Maple almonds (to serve, optional)
- 2 tablespoon slivered almonds
- ½ teaspoon maple syrup plus a little more to drizzle
Instructions
For maple almonds (optional to serve - can make ahead)
- To make maple almonds, toast the slithered almonds in a dry skillet/frying pan, turning now and then, for around 5 minutes until starting to brown and they smell nutty.
- Add the maple syrup and quickly stir to coat the nuts all over. If you have a nonstick skillet, you can remove it from the heat and set aside for the nuts to cool, stirring now and then to make sure they don't stick too much. If not, then pour the nuts onto a silicone baking mat or piece of wax paper to cool. Break the clumps of nuts slightly before using. You may not use all, and can make these a good 2-3 days ahead and store in a box at room temperature.
Cup of Yum
For oatmeal
- Peel and finely grate the carrot.
- Put oats, carrots, milk, water, cinnamon and ginger in a small pan and stir to mix. Bring to a boil, reduce heat and simmer, stirring occasionally, until the milk has reduced down and thickened slightly, around 7 - 10 minutes.
- Add ground almonds, raisins and maple syrup and cook a minute or two more.
- Serve warm, topped with maple almonds, if using, and eg a little extra maple syrup or other topping of your choice.
Notes
- If you prefer, you can use all milk rather than part milk, part water - this mix just balances out the richness if using whole milk. If you use part/semi skimmed, all milk would be better.
Nutrition Information
Calories
580kcal
(29%)
Carbohydrates
84g
(28%)
Protein
18g
(36%)
Fat
22g
(34%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Cholesterol
20mg
(7%)
Sodium
124mg
(5%)
Potassium
1051mg
(30%)
Fiber
12g
(48%)
Sugar
23g
(46%)
Vitamin A
11117IU
(222%)
Vitamin C
6mg
(7%)
Calcium
356mg
(36%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 580
% Daily Value*
| Calories | 580kcal | 29% |
| Carbohydrates | 84g | 28% |
| Protein | 18g | 36% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 20mg | 7% |
| Sodium | 124mg | 5% |
| Potassium | 1051mg | 22% |
| Fiber | 12g | 48% |
| Sugar | 23g | 46% |
| Vitamin A | 11117IU | 222% |
| Vitamin C | 6mg | 7% |
| Calcium | 356mg | 36% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.