A delicious not-too-sweet breakfast treat with all the flavors of carrot cake! Packed with whole grain oats, carrots, pineapple, spices, FF yogurt and pecans to make this a nutritious start to your day. When I stumbled across this recipe, I just knew I needed to make it. The original recipe used steel cut oats and cooked it all stove top, but I made some changes to be able to make it in the microwave, so it takes no time to put together! With 6.5g fiber and 9.2g of protein, it will keep you full for a long time too!
One final note, make sure you shred the carrot finely, as it will do all it's cooking in the microwave.
Carrot Cake Oatmeal
adapted from Allrecipes
Servings - one Serving size - entire recipe Points Plus per Serving - 9 Points+
Calories - 347.9, Total Fat - 8.2g, Carb. - 64.8g, Protein - 9.2g, Fiber - 6.5g
1/2 cup old fashioned oats
1 cup water
1 tsp brown sugar
1/4 cup finely shredded carrot
1/4 cup crushed pineapple in juice (drained)
1 TBS golden raisins
1/4 tsp ground cinnamon
dash of nutmeg
dash of ground ginger
pinch of salt
1/4 cup Non fat vanilla yogurt
5 pecan halves, roughly chopped
1. Combine oats, water, brown sugar, carrot, pineapple, raisins, cinnamon, nutmeg, ginger and salt in microwave safe bowl with high sides. Microwave on HIGH for 2 min - 2 min 30 sec, or until oatmeal is done and most of liquid has been absorbed. (time may vary with microwaves)
2. Top with non fat vanilla yogurt and sprinkle with pecans. Serve warm.
Super easy nutritious powerhouse to start your day!
The original recipe called for apple instead of pineapple. I've made it both ways and I like the pineapple better...much more like carrot cake to me!