Carrot Cake Oatmeal With Cream Cheese Frosting
photo by havent the slightest
- Ready In:
- 15mins
- Ingredients:
- 16
- Serves:
-
1
ingredients
- 1⁄4 cup carrot, grated
- 1⁄2 cup rolled oats
- 1⁄2 cup skim milk (or your favorite milk substitute)
- 1⁄2 cup water
- 1 pinch salt
- 1⁄2 medium banana, sliced into thin pieces
- 1 teaspoon vanilla extract (Best. Vanilla. Ever.)
- 1⁄8 teaspoon vanilla extract (Best. Vanilla. Ever.)
- 1 teaspoon stevia
- 1⁄8 teaspoon stevia
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon pumpkin pie spice
- 1 tablespoon wheat germ
- 2 tablespoons fat-free Greek yogurt (I use Fage)
- 1 tablespoon mascarpone (you could use fat free or low-fat) or 1 tablespoon cream cheese (you could use fat free or low-fat)
- 1⁄4 ounce walnut pieces, toasted
directions
- In a medium size pan, heat the grated carrot, oats, milk, water, and salt over medium heat. Once the mixture begins to simmer, approximately 5-6 minutes, stir in the sliced banana. Continue to stir, almost whipping, until the banana breaks down and the mixture thickens and becomes creamy, about another 5-6 minutes. The fresh carrot gives off quite a bit of water, so this recipe takes a little longer to thicken up. As I have mentioned in many of my oatmeal recipes, I really like utilizing the banana because it adds so much volume to the oats.
- In a separate small-size bowl, add the greek yogurt, 1/8 tsp of stevia, and 1/8 tsp vanilla and whip together using a hand mixer on medium-low speed. Set aside.
- Add 1 tsp of vanilla extract, wheat germ, cinnamon, pumpkin pie spice, and stevia, to the oatmeal and stir until incorporated. Pour into a serving bowl and top with the cream cheese mixture and the walnuts.
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