I was a member at the Tosca Reno forum boards when they still existed. It’s was a fantastic clean eating community.
Sheri Hyman (Brooklyn, NY) was also a member there, and she posted this recipe for Clean Eating Carrot Cake Oatmeal. I just couldn’t pass up the chance to try it, so I contacted her to ask if I could share the recipe with all of you here. She was most gracious about it.
Thanks Sheri! Fantastic recipe!
While it’s not exactly cake, it definitely delivers that “spice” you expect from carrot cake. It’s tasty, and a really great way to work some veggies into your breakfast!
I didn’t use the coconut flakes she suggests, but I did stir in 1 tsp. of honey. Next time, I’ll forgo the honey and add a few raisins instead. Yum!
Clean Eating Carrot Cake Oatmeal
(Makes 4 servings)
- 2/3 cup steel-cut oats (dry)
- 1-2/3 cups milk of choice (if cooking in a rice cooker) or 2 cups (if cooking in a pot)
- 1/2 cup shredded carrots
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- Bring milk, vanilla extract, carrots, nutmeg and cinnamon to a boil.
- Add oats.
- Chopped walnuts or pecans
- Toasted, sweetened coconut flakes
(Data is for 1/4 of the entire recipe – does not include toppings)
Total Fat: 4 gm
Saturated Fats: 1 gm
Trans Fats: 0 gm
Cholesterol: 0 mg
Sodium: 24 mg
Carbohydrates: 21 gm
Dietary fiber: 5 gm
Sugars: 1 gm
Protein: 8 gm
Estimated Glycemic Load: 10
Please Note: Nutritional information estimated at Nutritiondata.com. Data may not be accurate and is subject to the availability of specific foods in their database. Where one ingredient is not listed, substitutions must be used. Therefore, you should not refer to this data as being exact. It’s more of a ballpark figure. The Gracious Pantry does not take responsibility for the inadequacies of the nutrition calculator used. This data is provided as a courtesy and general reference only. It is not exact.