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Carrot Cake Oatmeal

Carrot Cake Oatmeal Recipe

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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings: 2 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 cup old-fashioned rolled oats
  • 2 cups milk
  • 1 medium carrot, finely grated (about 1/3 cup)
  • 2 tbsp brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp vanilla extract
  • Pinch of fine salt
  • 2 tbsp Greek yogurt
  • 1 tbsp cream cheese, softened
  • 1 tsp maple syrup
  • Optional toppings: chopped walnuts, raisins

Method
 

  1. Grate the carrot on the small holes of a box grater until you have about 1/3 cup loosely packed shreds.
  2. Combine the oats, milk, grated carrot, brown sugar, cinnamon, nutmeg, vanilla, and salt in a medium saucepan. Bring to a gentle boil over medium heat, then reduce the heat to low and simmer for 5 to 7 minutes, stirring occasionally, until thickened and the oats are tender.
  3. While the oatmeal cooks, whisk the cream cheese, yogurt, and maple syrup together in a small bowl until smooth.
  4. Spoon the hot oatmeal into two bowls, swirl the cream cheese topping over each, and scatter any nuts or raisins on top. Serve warm.

Notes

If your cream cheese is cold, microwave it for 10 seconds before mixing so it blends easily. The oatmeal will continue to thicken as it sits; stir in a splash of warm milk to reach your preferred consistency.