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Carrot Cake Oatmeal

Prep Time2 minsCook Time5 minsTotal Time7 mins

 1 Carrot (small), peeled and shredded (about 1/4 cup packed)
 1 cup Hot Water
 ⅓ cup Quick Cooking Oats
 1 tbsp Raisins
 2 tbsp Coconut (unsweetened, desiccated) Optional
 2 tbsp Walnuts, chopped, divided
 ½ tsp Cinnamon
 1 Ground Nutmeg (pinch)
 1 Ground Cloves (pinch)
 1 Ground Ginger (pinch)
 1 Salt (pinch)
 1 tbsp Honey (or Maple Syrup)
 ½ tsp Vanilla Extract
 2 tbsp Almond Milk (or Heavy Cream or Coconut Milk)
1

Add the carrot and water to a small saucepan; bring to a boil over medium heat, then boil 3 minutes (uncovered), stirring occasionally.

2

Stir in the oats, raisins, coconut (if using), 1 tablespoon walnuts, cinnamon, nutmeg, cloves, ginger, and sea salt. Cook until the oats absorb the liquid, about 1 minute, stirring constantly. Turn off the heat and stir in the honey and vanilla.

3

Transfer to an individual-sized serving bowl, and top with the heavy cream or other milk and the remaining 1 tablespoon walnuts.

Nutrition Facts

0 servings

Serving size