Carrot Cake Oatmeal







A recipe allowed in a / / diet.

Follow our steps and spend 20 minutes in the kitchen to get this nutritious nutty cake porridge. Use rolled oats and shredded carrots as the main ingredients. Sweeten more with maple syrup and flavor with cinnamon, vanilla, and bitting ginger. Add a dash of salt, just enough to emphasize the flavors and you’re done.

Nutritional Chart

Calories: 442 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 13 g
  • 18 g
  • 59 g

Ingredients Needed for Carrot Cake Oatmeal

1 cup almond milk
1 teaspoon cinnamon
1 teaspoon ginger powder
1 teaspoon vanilla extract
1 tablespoon maple syrup
2 medium carrots, shredded
1 cup rolled oats
⅓ cup coconut flakes
⅓ cup almond flakes

How to Make Carrot Cake Oatmeal

  1. Add the almond milk, cinnamon, ginger powder, vanilla extract, and maple syrup to a cooking pot over low heat. Season with salt and whisk.
  2. Add the shredded carrots and rolled oats. Whisk them in. Cook for 8-10 minutes, or until reduced while continually whisking. Set aside.
  3. Add the coconut and almond flakes to a skillet over low heat. Sautee until golden brown.
  4. Serve the carrot and oat porridge garnished with fried coconut and almond flakes.

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