My Creamy Carrot Cake Oatmeal is so delicious you are going to want to wake up early!
Seriously, this Creamy Carrot Cake Oatmeal is so good you will never know its healthy! Pin it now, so you won’t forget!
I had a great time presenting it on our local Fox 4 News – WDAF. However, a Greek restaurant chef was on before me, so imagine souvlaki, gyros, pita, kataifi, baklava and piles of delicate pastries all around the studio. Then I came on and made Creamy Carrot Cake Oatmeal, but I think the recipe held its own. I mean, who doesn’t like oatmeal? Of course, baklava for breakfast sounds pretty….
Nevermind, we are Intentionally Eating and that means oatmeal not baklava for breakfast if you want to reach your health goals. No worries about taste, this isn’t just oatmeal – it’s oatmeal on steroids! It tastes like carrot cake – seriously.
Tip: Don’t like carrot cake (really?), then leave out the carrot and increase the zucchini to 3/4 cup. Voila! Zippy Zucchini Bread Oatmeal! Now, let’s get to it!
Creamy Carrot Cake Oatmeal
Creamy Carrot Cake Oatmeal Ingredients:
½ cup steel-cut oats (use gluten-free, if desired)
1½ cups vanilla-flavored non-dairy milk
1 small carrot, grated
½ cup zucchini, peeled and grated
¼ tsp .salt
½ tsp. nutmeg
¼ tsp. ground cloves
½ tsp. cinnamon
1 tsp. vanilla extract
pinch of stevia to taste or sweetener of choice
¼ cup chopped toasted pecans
Directions for Creamy Carrot Cake Oatmeal:
THE NIGHT BEFORE:
Oil slow cooker. Combine all of the ingredients, except stevia and pecans. Cook on low for 6 to 8 hours.
IN THE MORNING:
Add stevia and stir. Add more milk, if needed. Top with chopped pecans. Enjoy!
It’s so easy! If you want some other healthy breakfast ideas – check these out!
Remember – breakfast is important to a healthy weight loss plan, so nourish yourself in the a.m. It will help keep your metabolism revved!