Carrot Cake Oatmeal
This is how you get away with eating carrot cake for breakfast. The trick is to shred the carrot on the finest setting of a box grater so it completely melts into the oats. With the warm spices, the whole thing tastes less like breakfast and more like actual cake filling.
Ingredients
- 1 large carrot finely shredded (about 2/3 cup)
- 1.5 cups whole milk
- 3/4 cup old-fashioned rolled oats
- 6 tablespoons golden raisins
- 1/4 cup walnuts roughly chopped
- 1 teaspoon kosher salt
- 1.5 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 tablespoon maple syrup
Instructions
- Add the shredded carrot and the milk to a medium saucepan over medium-high heat.
- Bring the mixture to a gentle simmer for about 3 minutes.
- Add the oats, the raisins, the walnuts, the salt, the spices, and the maple syrup to the pan.
- Stir to combine all the ingredients.
- Reduce the heat to medium-low and simmer for 12-14 minutes, stirring occasionally to prevent sticking.
- Cook until the oatmeal is creamy and the carrots are tender.
- Adjust the consistency with additional milk if too thick, or cook longer if too thin.
- Serve the oatmeal in bowls with your choice of additional toppings.
Notes
The carrots will melt into the oatmeal, adding natural sweetness and color to the dish.