I have been on a total oatmeal kick lately. Basically oatmeal for breakfast every day, trying new flavors, adding new fruits (and vegetables), I have been loving it. So naturally when you start trying so many combinations you end up with the perfect Clean Eating Carrot Cake Oatmeal.

I have been eating my Clean Eating Carrot Cake Oatmeal like crazy lately for multiple reasons.

First. I have been trying to find ways to incorporate vegetables into breakfast. It shouldn’t be so hard right?!? Besides potatoes you don’t see a lot of vegetables on American’s breakfast’s plates. So this summer I have been challenging myself to add veggies first thing in the morning. So say hello to carrots in oatmeal.

Second. Weight loss… roll your eyes. I had a baby 6 months ago, I am ready to lose those few extra baby pounds hanging around on my tummy. Sure, in reality I could stay my current weight and no one would blink an eye but I don’t feel comfortable, and that is what is most important to me, my comfort. Anyway I have found that oatmeal keeps me full, a lot longer than a lot of other breakfasts, plus it is whole grain and low in fat. (And if you are really looking to cut the calorie count down, lessen or omit the maple syrup, I have done this before, the raisins still keep it nice and sweet.)

Third. It is EASY! Hello, I love easy breakfasts. Not only is the easy but it comes together fast, especially if you are using quick oats. I think I often surprise myself how fast I am able to get this on the table. So let’s see how easy this really is.

The Ingredients

First Carrots! I talked about my love affair with carrots in my Pesto Grilled Carrots recipe, as a reminder for those of you who did’t read it. Carrots can keep in the fridge for 4 weeks when stored properly, what a wonderful deal! So I always have carrots in my vegetable drawer. For this recipe I just grab my grater and shred one medium carrot. If you are going for real fast and convenient, you can save 30 seconds and buy carrots pre shredded.

Also to note about the carrots. This recipe is pretty carrot heavy, like you will probably add it to the saucepan and be like ‘is this too much?’. No it is not to much, carrots are good for you. Also I like to throw the carrots in the saucepan for a minute before boiling the water just because I like to take a minute just to start to soften them and take the edge off of them. Again if you are in a hurry you could probably cut this step short.

OATMEAL! Alrighty, let’s talk type of oats. I used to always buy old fashioned oats because for some reason I thought they were superior to quick oats and then I learned THEY ARE THE EXACT SAME THING! For real the only difference is that quick oats are just cut up a little bit in a giant food processor so that they cook faster. That’s it, so ever since I learned that it is safe to say I have been grabbing the quick oats at the grocery store.

So why else do I absolutely love oatmeal. So many awesome benefits, plus it is just good real food. 100% whole grain, plus it has fiber and protein to fill you up. Oatmeal also contains Iron, which is important for a healthy blood system (I have had trouble with anemia so I always pay attention to iron content).

Spices. I stick with the carrot cake classics, cinnamon and nutmeg. Just enough so you can taste it but not so much that it is overpowering.

Raisins. I love raisins. Can I pull out a Parks and Rec quote on you guys?

Chris: “I know that Ron doesn’t want us to eat anything before the meat, but I smuggled in some candy.”
Tom: “Oh, thank god. I’m starving. Raisins!”
Chris: “It’s nature’s candy. Now they’re basically grapes, so remember, pace yourself. I can’t even follow my own advice. They’re so delicious.”

Maple Syrup. Nature’s other candy? Here in the land of pure maple syrup we have so many kinds and grades of maple syrup to choose from I could go off on a tangent about what grade of syrup you should be using, but I won’t. Just stick to 100% pure and you are good. (Also like I noted above you can reduce the amount of syrup if you are trying to watch your sugar intake.)

Lastly, Nuts, if you want them. Some carrot cakes have nuts, some don’t. You can do the same with your Clean Eating Carrot Cake Oatmeal. Top your oatmeal with pecans or walnuts for a little extra pizzaz and crunch.

Cooking

Clean Eating Carrot Cake Oatmeal cooks surprisingly fast. Carrots soften for 1 minute, water boils quickly, and the oatmeal boils for 90 seconds and then rests for 3 minutes. So in total this breakfast from start to you eating it is under ten minutes, glorious! Like seriously look how easy these instructions are:

Heat sauce pan to medium heat. Add shredded carrots and cook about 1 minute.

Add 1 3/4 cup water, cinnamon, and nutmeg to the saucepan. Bring everything to a boil.

Add oats. Cook for 60-90 seconds. Turn off stove.

Add raisins and maple syrup and stir to mix. Cover and let rest 2-3 minutes. Divide into two bowls, top with nuts if using, enjoy!

So let’s all start adding more vegetables to our breakfast with this delicious Clean Eating Carrot Cake Oatmeal.

TIPS & TRICKS:

• you can use any kind of oats just adjust cooking time, but if you want your breakfast ready quick I recommend using quick oats

• this recipe does not use oil because if you use a non stick pan you’ll have no trouble with your carrots sticking before you add the water BUT if you don’t have a non stick pan you might want to add a little oil to ensure the carrots don’t stick while softening

Yield: 2 servings

Clean Eating Carrot Cake Oatmeal

Print

this healthy and cozy carrot cake oatmeal is easy to make and only takes a few minutes to cook making it the perfect breakfast for anyone

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Ingredients

• 1/2 cup shredded carrot (about 1 medium carrot)
• 1/2 teaspoon cinnamon
• dash of nutmeg
• 1 cup quick oats (old fashioned oats work too, just see note*)
• 1/3 cup raisins
• 1 tablespoon maple syrup
• OPTIONAL: pecans or walnuts for topping

Instructions

1. Heat sauce pan to medium heat. Add shredded carrots and cook about 1 minute.
2. Add 1 3/4 cup water, cinnamon, and nutmeg to the saucepan. Bring everything to a boil.
3. Add oats. Cook for 60-90 seconds. Turn off stove.
4. Add raisins and maple syrup and stir to mix. Cover and let rest 2-3 minutes.
5. Divide into two bowls, top with nuts if using, enjoy!

Notes

* To use old fashioned oats or steel cut oats you are just gong to have to cook the oats longer, that's it. Check your package for instructions but it will probably be 5-7 minutes.

**Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Nutrition Information:

Yield:

2
Amount Per Serving: Calories: 261Total Fat: 3gSodium: 26mgCarbohydrates: 59gFiber: 6gSugar: 25gProtein: 6g

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

Peace & Love

Lauren, The Schmidty Wife

P.S. Love my Clean Eating Carrot Cake Oatmeal? Indulge yourself and check out my Orange Spiced Carrot Cake with Cream Cheese Frosting.

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