Carrot cake oatmeal

5 from 1 vote

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 Time2

Cook Time15

Total Time17

Course: Breakfast

Cuisine: American

Servings:

Calories: 580kcal

Author: Caroline's Cooking

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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

US Customary - Metric

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.

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.

Video

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