Carrot Cake Oatmeal combines all the wonderful flavors of a carrot cake in form of an oatmeal. It's like eating carrot cake minus all the sugar and butter!
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
- Yield: 2
- Category: Breakfast
- Cuisine: World
Ingredients
- 1 cup Quaker® Oats [I used old fashioned]
- 1 3/4 cup milk
- 1/2 teaspoon cinnamon powder
- 2/3 cup grated carrots
- 2 tablespoons brown sugar
- 1/4 cup chopped pecans + more to garnish
- 1/2 tablespoon salted butter
- 2 tablespoons shredded coconut flakes (unsweetened, for garnishing)
Method
- Melt little butter in a pan on medium heat. Once the butter melts, add grated carrots, brown sugar, chopped pecans and cinnamon powder. Let it cook for a bit.
- While the carrots are cooking, add milk to a pan and bring it to a boil.
- Once the milk starts boiling, add Quaker® Oats to it and reduce the heat to medium and cook for 3 minutes.
- Meanwhile the carrots would have cooked after 5 minutes.
- At the point remove pan from heat and transfer the carrot mixture to the pan of oatmeal.
- Cook the oatmeal for another 2 minutes or so.
- Serve carrot cake oatmeal in a bowl, add more milk and sugar is desired. Top with more pecans, shredded coconut and serve immediately.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.