Carrot Cake Oatmeal for One
This creamy Carrot Cake Oatmeal is easily adaptable to your favorite toppings or mix-ins and feels a little like cheating by having dessert for breakfast.
Servings: 1
Ingredients
- 1 medium carrot, finely grated
- Pinch of salt
- 1/2 cup old-fashioned rolled oats
- 1 teaspoon brown sugar (I used Truvia Brown Sugar Bend)
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1 packet Truvia no-calorie sweetener (or your favorite zero calorie sweetener)
- 1/2 teaspoon vanilla extract
- 1 tablespoon chopped walnuts (or pecans)
Optional Toppings:
- Fresh blueberries, blackberries, raspberries, sliced strawberries, raisins, dried cranberries, dollop of yogurt, pineapple tidbits, shredded coconut, etc.
Instructions
- Add the grated carrots, 1-1/2 cups water and pinch of salt to a small saucepan and bring to a boil over HIGH heat. Reduce heat and allow to simmer for 2 minutes.
- Add the oats and continue to simmer for about 5 minutes. Stir in brown sugar and simmer for 2 additional minutes.
- Remove saucepan from heat and stir in zero calorie sweetener and vanilla. Allow oatmeal to rest (and thicken) for 1 to 2 minutes.
- When ready to serve, add oatmeal to a bowl and top with chopped walnuts.
- Additional toppings to consider: fresh berries: blueberries, blackberries, raspberries, sliced strawberries, chopped pineapple or shredded coconut would all be delicious. You could also stir in raisins or dried cranberries.
Notes
Serving size: 1 bowl carrot cake oatmeal (entire recipe)
WW Points: 2
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan) The secret to this oatmeal is the gentle simmering of the grated carrots, which soften nicely and infuse the oatmeal with a delicate carrot flavor. I don't like my morning oatmeal overly sweet, but you could always carefully add a little more brown sugar or zero calorie sweetener for a sweeter breakfast. (Be sure to adjust your Points accordingly when making any recipe additions and/or substitutions.) If you are crunched for time in the morning, make this ahead by preparing oatmeal and storing in an airtight container in the refrigerator. When ready to serve, reheat in the microwave (adding a little milk or water if necessary) add any mix-ins and top with chopped nuts. Enjoy!
(Must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan) The secret to this oatmeal is the gentle simmering of the grated carrots, which soften nicely and infuse the oatmeal with a delicate carrot flavor. I don't like my morning oatmeal overly sweet, but you could always carefully add a little more brown sugar or zero calorie sweetener for a sweeter breakfast. (Be sure to adjust your Points accordingly when making any recipe additions and/or substitutions.) If you are crunched for time in the morning, make this ahead by preparing oatmeal and storing in an airtight container in the refrigerator. When ready to serve, reheat in the microwave (adding a little milk or water if necessary) add any mix-ins and top with chopped nuts. Enjoy!
Nutrition
Serving: 1bowl carrot cake oatmeal (entire recipe) | Calories: 175kcal | Carbohydrates: 34g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 46mg | Potassium: 403mg | Fiber: 4.8g | Sugar: 8g | Vitamin A: 944IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 2mg