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Carrot Cake Oatmeal

4

55 min

Carrot Cake Oatmeal

Carrot Cake Oatmeal Photo 1

Time

55 min

Serving

6 persons

Calories

287

Rating

4.00★ (151)

Cuisine

Author: Victoria Buriak
Full of fiber and delicious flavor. A great way to start the day, or a hearty dessert!

Ingredients

  • water: 4 cups
  • steel-cut oats: 1 cup
  • apple - peeled, cored, and: 1 piece (chopped)
  • carrot: 0.5 cup (shredded)
  • raisins: 0.5 cup
  • ground cinnamon: 1 tsp
  • ground nutmeg: 0.5 tsp
  • ground ginger: 0.5 tsp
  • pinch salt: 1 piece
  • butter: 1 Tbsp
  • pecans: 0.75 cup (chopped)
  • brown sugar: 1 Tbsp
  • plain yogurt: 0.5 cup

Metric Conversion

Stages of cooking

Carrot Cake Oatmeal Photo 21
Carrot Cake Oatmeal Photo 32
Carrot Cake Oatmeal Photo 4 3
  1. Bring water to a boil in a heavy, large saucepan, and stir in the oats. Reduce heat to a simmer, and cook oats until they begin to thicken, about 10 minutes; mix in the apple, carrot, raisins, cinnamon, nutmeg, ginger, and salt. Let the oats simmer until tender, about 20 more minutes.
    Carrot Cake Oatmeal Photo 2
  2. While the oats are simmering, melt butter in a skillet over medium-low heat, and stir in the pecans. Toast the nuts until fragrant and lightly browned, 2 to 5 minutes, then sprinkle with brown sugar and stir until sugar has melted and coated the pecans.
    Carrot Cake Oatmeal Photo 3
  3. Serve in bowls, each topped with about 2 tablespoons of the pecan mixture and a dollop of yogurt.
    Carrot Cake Oatmeal Photo 4

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