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Carrot Cake Oatmeal

Ingredients

for 1 serving

  • ½ cup
    carrot, from 1 small, peeled carrot (55 g)
  • ⅓ cup
    rolled oats (35 g)
  • 1 tablespoon
    raisin
  • 1 cup
    unsweetened almond milk, divided (240 mL)
  • ½ teaspoon
    vanilla extract
  • ¼ teaspoon
    ground cinnamon
  • 1 teaspoon
    honey
  • 10 raw almonds, chopped, men: 20 almonds
  • ½ cup
    2% greek yogurt, plain, for garnish (140 g)

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Preparation

  1. Stir together rolled oats, grated carrot, raisins, and ½ of the almond milk.
  2. Store in an airtight container in the fridge overnight. (If you’re following the Clean Eating Challenge, you already did this!)
  3. Combine the carrot-oat mixture, the remaining ½ of the almond milk, honey, vanilla, and cinnamon in a small pot over medium heat.
  4. Bring the mixture to a simmer and cook, stirring occasionally, until the mixture is thick and the oats are cooked, 4 to 5 minutes.
  5. Serve immediately, with almonds and Greek yogurt on top.
  6. Enjoy!
 

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