Description
A quick and easy carrot cake oatmeal recipe that’s perfect for a kid-friendly breakfast.
Ingredients
Scale
- 1/2 cup rolled oats
- 1 cup milk (dairy or non-dairy)
- 1/4 cup grated carrot
- 1 tablespoon maple syrup or honey
- 1/4 teaspoon ground cinnamon
- Pinch of ground nutmeg
- Optional toppings: chopped walnuts, raisins, a dollop of yogurt
Instructions
- Combine oats, milk, grated carrot, maple syrup, cinnamon, and nutmeg in a small saucepan.
- Cook over medium heat, stirring occasionally, until the oatmeal thickens to your desired consistency, about 5-7 minutes.
- Remove from heat and let it sit for a minute.
- Pour into a bowl and add any desired toppings.
- Serve warm.
Notes
- You can make a larger batch and store leftovers in the refrigerator for up to 3 days. Reheat with a splash of milk.
- Adjust the sweetness to your child’s preference.
- Finely grate the carrot for picky eaters.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 15g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg