Carrot Cake Oatmeal

I can’t say that I love carrot cake, but I do like it.  Given the choice between regular (but good) cake and carrot cake, I would probably pick the regular cake.  On the other hand, if someone offers me carrot cake, I would still enjoy eating it.

Mike is rather indifferent about carrot cake.  I’m not sure he would even enjoy eating carrot cake if I made one for him.

Carrot Cake Oatmeal 3

That being said, I was making oatmeal for his breakfast and I was trying to use up carrots, so I decided to make carrot cake oatmeal for him.  It’s not like he hates carrot cake.  He simply just doesn’t go out of his way to eat it.Carrot Cake Oatmeal 1

Mike was pleasantly surprised by how delicious this oatmeal tasted.  The carrots make it slightly sweet and add a dimension of flavor to the oatmeal.  No need to add sugar.

Carrot Cake Oatmeal

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast
Servings: 1

Ingredients

  • 1 cup milk
  • 1/2 cup grated carrots
  • 1/2 cup rolled oats
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon molasses
  • 2 tablespoons walnuts

Instructions

  • Bring milk to a boil in a small pot, over medium high heat. Add the grated carrots to the milk. Once the milk has come to a boil, add the oats and reduce heat to medium. Cook until most of the liquid has been absorbed, about 5 minutes.
  • Remove pot from heat. Add the vanilla extract, cinnamon, ginger and molasses to the oatmeal. Mix until well combined. Cover the pot and let stand for 1 minute.
  • Serve hot, or refrigerate overnight and serve cold. Top the oatmeal with walnuts just prior to serving.

 

Adapted from The Oatmeal Artist

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.