Carrot Cake Oatmeal
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Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Dietitian's Tip: Get a protein and calcium boost. Replace the water with cows milk or fortified soy milk.

*Kids Cook: Let your child choose what toppings they want. Omit the pecans if you are sending this to school in a thermos.
Ingredients
Instructions
  1. Follow our 3 simple steps:
  2. (the ingredients are in bold)

  3. Step One
  4. 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.

  5. Step Two
  6. Shred 1 medium carrot and stir into oatmeal (or add a handful of store bought, pre-cut matchstick-sized carrots)

  7. Step Three
  8. Divide oatmeal into 2 bowls. Top each with a dollop of plain Greek yogurt and about 1 tbsp EACH:
  9. o coarsely chopped pecans
  10. o shredded coconut
  11. o raisins
  12. o maple syrup.
  13. You can easily double this recipe to make 4 servings.
Notes
Breakfast to go Prepare this the night before and pop into a mason jar (pack yogurt separately). Reheat at work.

Culinary Tips

• 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.
Recipe by Yummy Lunch Club at http://yummylunchclub.ca/carrot-cake-oatmeal/