The Canadian Produce Marketing Association (Half Your Plate folks) hired me to work on a recipe and video series and I’m delighted to share it here with you!
Have you heard of a food jag? That’s when a kid only wants to eat the same thing again and again and the parents are worried to bits their diet is not balanced. Well, I was on a two week food jag with this carrot cake oatmeal. Yup, it’s that good!
This is a super way to use up that last carrot in the fridge (and curb food waste) but if you have more carrots on hand to use up check out these ideas – Carrots 4 Ways.
*Kids Cook: Let your child choose what toppings they want. Omit the pecans if you are sending this to school in a thermos.
- Follow our 3 simple steps:
- (the ingredients are in bold)
- In pot, bring 2 cups of water to boil. Stir in 1 cup quick rolled oats, ½ tsp EACH cinnamon and pure vanilla extract. Simmer until oats are tender, about 5 minutes.
- Shred 1 medium carrot and stir into oatmeal (or add a handful of store bought, pre-cut matchstick-sized carrots)
- Divide oatmeal into 2 bowls. Top each with a dollop of plain Greek yogurt and about 1 tbsp EACH:
- o coarsely chopped pecans
- o shredded coconut
- o raisins
- o maple syrup.
- You can easily double this recipe to make 4 servings.
• You can also use steel cut oats prepared according to package directions.
• If you want a bit more sweetness, try vanilla Greek yogurt.
• For variety, swap raisins for dried cranberries or even dried blueberries.
You may be interested in:
Colour up School Lunches with Vegetable Hummus 3 Ways (try carrot hummus)
School lunch power bars 3 ways (made with grated carrot and apples)