Carrot Cake Oatmeal

  • Date September 28, 2014
  • Print Friendly and PDF




This recipe merged two of my favorite recipes into one. I love love love the Baked Carrot Cake Oatmeal recipe. I have made it for family functions and its a big hit. But single serving recipes are still my passion allowing me eat them whenever I want. So why not make a new version of the classic Egg White Oatmeal, by merging this two recipes together. I bring you a simple yet DELICIOUS - Carrot Cake Oatmeal!




It looks like a process, but seriously isn't breakfast worth it?


25 grams of protein, 325 calories and so giant that I bet you can't eat the whole bowl (unless you are a hungry runner, then you might make two of them. Or a breast feeding calorie consuming new mom - you know you are if you are out there).

Ingredients: 

  • 1/2 cup quick oats (rolled oats)
  • 1/2 cup egg whites
  • 1/2 cup shredded carrots
  • 1 cup water
  • Raisins (I use the minature boxes)
  • Vanilla
  • Nutmeg
  • All spice
  • Cinnamon
  • Vanilla Yogurt


Directions:

Cook those carrots first! Who wants crunchy carrots? But don't make the mistake I did the first time. Plain shredded carrots in a bowl in the microwave is a BIG mistake. Who knew that you can burn carrots. Have you also tried to clean up exploded carrots from the roof of the microwave? Its not easy. And this is where the best part of the recipe was created. Put your carrots in the bowl you are making your oatmeal in. Add in vanilla, nutmeg, cinnamon and all spice and some water. This is what I called infusing your carrots. Cook for 1-2 minutes. It comes out smelling amazing! You can drain some of the water infused carrot juice before the next step, but you are about to add water anyways so if you can do measuring in your head then subtract off what the carrot juice is from the 1 cup of water you are about to add.


Now add in your quick oats and your raisins. Add in 1 cup water.





I like my oatmeal to be very thick. Stick to the spoon thick. If you like it runny then add more water. Think of thick oatmeal as sticking to your ribs and keeping you full. Trust me, runny oatmeal is for those that eat the prepackaged instant oatmeals - time to move on and try the good stuff. Cook for 2 minutes. It should look ready to eat now.


Ok, you can eat it now....but do you want to be hungry 35 minutes later? I don't think so, so this is where you add the egg whites. You won't even know the egg whites are in there. They add protein. They fluff up the oatmeal. They are the best product I have found! My oatmeal is so thick that when I add the egg whites they lay right on top of the oatmeal. Stir them in!


Throw back in the microwave for 1 minute. In that 1 minute, clean your dishes, get your yogurt out and get ready to devour.


I stir mine again before eating. I like to ensure perfect bites and all around consistency with each bite.


Add your yogurt.


Take a photo, pat yourself on the back. Sit down to see if you can eat this much oatmeal in one sitting!




What is your favorite version of oatmeal? Do these step by step examples help? Do you want me to post my zucchini chocolate egg white oatmeal next?













No comments: