Carrot Cake Oatmeal

DESCRIPTION

Looking for ways to switch up your regular morning bowl of oats? I got you! Try this sugar-free, high protein carrot cake oatmeal - with raisins, walnuts, warming spices, and an egg white mixed in for an extra protein boost. It’s also a great way to sneak vegetables into your breakfast!

INGREDIENTS

• 45g rolled oats
• 45g carrot (half a small carrot)
• 240ml water
• 180ml non-fat milk
• 1 egg white
• 20g raisins
• 1 tsp ground cinnamon
• 1/4 tsp allspice
• 1 tsp vanilla extract
• 5-10 drops stevia
• 1/4 tsp salt
• 20g walnuts, chopped

INSTRUCTIONS

1. Grate carrot using box grater.
2. Add grated carrot, water, cinnamon, allspice, vanilla extract and salt to a pot. Bring to a simmer over medium-low heat then cover and cook for 1 minute.
3. Add rolled oats, egg white and raisins. Stir to combine. Cook over low heat for 2-3 minutes, stirring constantly.
4. Add milk and cook for 1-2 minutes, stirring constantly.
5. Sweeten to taste with stevia. Top with chopped walnuts and enjoy!

NOTES

• Pro-tip: Toast your walnuts for them to be extra nutty and delicious!
• Feel free to omit walnuts or substitute with another nut or seed of choice.
• Feel free to substitute stevia with any other sweetener of choice.
• Feel free to adjust the amount of stevia or whatever sweetener you’re using according to your taste preference. I personally found that the raisins already add a bit of natural sweetness so I didn’t need to add a lot of stevia.
• The egg white adds extra protein and makes the oatmeal super fluffy. However you may omit it if you like.
• Feel free to substitute non-fat milk with any other milk of choice.

© Chloe Ting Recipes – https://chloeting.com/recipes/carrot-cake-oatmeal