- Carrot Cake Oatmeal
Carrot Cake Oatmeal
Meal Tags: Breakfast, Brunch
Dietary Tags: Egg-free, Gluten-free, Pescatarian, Vegetarian
- 2 cups 2% milk
- 1 cup old-fashioned rolled oats (gluten-free)
- 1 cup peeled and shredded carrots
- 1/4 cup raisins
- 1/4 cup chopped walnuts
- 2 tbsp maple syrup
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp freshly grated nutmeg
- 1 tsp vanilla extract
In a medium pot, combine the milk, oats, carrots, maple syrup, cinnamon, ginger, nutmeg and vanilla over medium heat. While stirring, bring the mixture to a simmer and continue to cook until all of the liquid has been absorbed, about 5 to 6 minutes. Stir in the raisins and walnuts and cook for an additional minute.
Serve immediately topped with raisins and walnuts or store in the refrigerator for up to 5 days.