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Carrot Cake Oatmeal
Guiding Stars
Servings:
2 (311 g) as an appetizerPrep Time:
3 minutesCook Time:
2 minutes
Ingredients
Overnight oatmeal is a bandwagon you want to be on, my friend. It's a flexible concept--whatever your preferred oats, your preferred milk...it'll work. This carrot cake inspired combo knocked our socks off, but play around with your favorite fruits, nuts and spices to make it your own. It keeps well for about a week, so you can mix up a big batch, portion it off into single-serving containers, and have breakfast ready in the time it takes to warm it up all week long.
1 large carrot, shredded
3 Tbsp. unsweetened coconut, shredded or flaked
1 cup rolled or instant steel cut oats
1 1/2 cup skim milk
2 Tbsp. pecans, chopped
2 Tbsp. raisins
1/2 tsp. vanilla
1 tsp. cinnamon
1/8 tsp. salt
2 Tbsp. ground flax
1 Tbsp. maple syrup
Directions
1. Combine all ingredients in a container. Refrigerate overnight.
2. Heat in microwave the next morning, 1-2 minutes per serving.
Nutrition
| Nutritional Facts | |
| Servings | 2 (311 g) |
| Base Nutrients | |
| Calories | 456 kcal (23%) |
| Calories from Fat | 144 kcal (0%) |
| Total Fat | 16 g (25%) |
| Saturated Fat | 6 g (29%) |
| Cholesterol | 4 mg (1%) |
| Sodium | 256 mg (11%) |
| Total Carbohydrates | 65 g (22%) |
| Dietary Fiber | 11 g (42%) |
| Protein | 16 g (26%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | 3 mg (3%) |
| Minerals | |
| Calcium | 304 mg (23%) |
| Iron | 4 mg (21%) |
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