Carrot Cake Oatmeal
This is how you make oatmeal taste like carrot cake. The trick is to soften the carrots in the milk first to infuse the entire base with their flavor. With the right spices and a few key additions, it feels like eating dessert for breakfast.
Ingredients
- 1 large carrot ~1/2 cup, finely shredded
- 1 1/4 cups whole milk
- 1/2 cup old-fashioned rolled oats
- 1/4 cup Medjool dates pitted and chopped
- 1/3 cup toasted pecans roughly chopped
- 1/2 teaspoon Diamond Crystal kosher salt
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 tablespoons maple syrup
- 1 tablespoon unsalted butter
- Cream cheese or full-fat Greek yogurt optional, for topping
Method
- Simmer shredded carrot in milk over medium heat for 3-5 minutes.
- Add oats, dates, half the pecans, salt, cinnamon, nutmeg, and ginger.
- Reduce heat to medium-low, simmer 7-10 minutes until oats are tender, stirring occasionally.
- Remove from heat, stir in maple syrup and butter until melted.
- Divide into bowls, top with remaining pecans and optional cream cheese or yogurt.
Notes
Adjust maple syrup to taste. Serve immediately while hot.