Carrot Cake Oatmeal


Makes 1 serving


½ cup grated carrot, from 1 small, peeled carrot
⅓ cup rolled oats
1 tablespoon raisins
1 cup unsweetened almond milk, divided, plus extra for serving
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
1 teaspoon honey
10 raw almonds chopped
½ cup plain, 2% Greek yogurt, for garnish


Stir together grated carrot, rolled oats, raisins, and ½ cup almond milk and store in an airtight container in the fridge overnight.

Combine the carrot-oat mixture, the remaining ½ cup almond milk, vanilla, cinnamon, and honey in a small pot over medium heat. Bring the mixture to a simmer and cook, stirring occasionally, until the mixture is thick and the oats are cooked, 4 to 5 minutes. Serve immediately, with almonds, Greek yogurt, and a little more almond milk on top.

380 calories, 13.1 g fat (1.5 g saturated fat), 47 g carbohydrate (7.3 g dietary fiber, 20 g sugars), 19.3 g protein, 0 mg cholesterol, 268 mg sodium


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