Carrot Cake Oatmeal

This Carrot Cake Oatmeal does involve a bit of work in grating the carrot... but you could use pre-shredded carrot if you have it on hand.

I came across this recipe on Fitness Health and Food and just knew I would have to try it.  I doubled these ingredients so we could both enjoy it.  I did make a couple of changes so here is my version.

Carrot Cake Oatmeal

Makes 1 serving

• 1/2 cup old-fashioned oats
• 1/2 cup original Almond Breeze
• 1/2 cup water
• 1 large carrot, shredded (about 1/2 cup)
• 2 tbsp raisins
• 2 dashes cinnamon
• 2-3 drop vanilla extract 
• 1 packet of Splenda (optional)

1. Place the oats, milk, and water in a saucepan and heat over medium until simmering. Turn down heat to low and cook for 3 minutes.
2. Meanwhile, shred the carrot.
3. After the oats have simmered for 3 minutes, add the shredded carrot, raisins, and cinnamon to the pan. Cook for another 3 minutes.
4. Cook to desired consistency, then turn off heat and add the vanilla extract and Splenda.  Stir to blend.
5. Transfer to a bowl, and top with your favorites... yogurt, nut butter, or honey.

Per serving, not including additional toppings.
Weight Watchers P+ = 6.
Calories 248; Protein 7g; Carbohydrate 48g; Fat 4g; Fibre 7g.

Note:
You can leave out the Splenda if you don't use sweeteners
You can use any kind of milk, and if you prefer, use 1 cup of milk and leave out the water

Assembling the ingredients.

The milk and oats are starting to steam.

Save a bit of grated carrot for garnish.

The carrot adds a bit of color to the milk as it cooks.

Garnished and ready.

With a bit of yogurt alongside.

Printable Recipe