Carrot Cake Oatmeal recipe

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Ingredients

4 cups water
1 cup steel-cut oats
1 apple - peeled, cored, and chopped
½ cup shredded carrot
½ cup raisins
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 pinch salt
1 tablespoon butter
¾ cup chopped pecans
1 tablespoon brown sugar
½ cup plain yogurt

Nutrition Info

287.2 calories
carbohydrate: 37.7 g
cholesterol: 6.3 mg
fat: 13.9 g
fiber: 5.5 g
protein: 6.2 g
saturatedFat: 2.7 g
servingSize: -
sodium: 67.1 mg
sugar: 14.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  3. Serve in bowls, each topped with about 2 tablespoons of the pecan mixture and a dollop of yogurt.

Recipe Yield

6 servings

Recipe Note

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

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