Yield: 3
Carrot Cake Oatmeal
Yes, you can have your cake and eat it too . . . for breakfast! This may become one of your favorite on-the-go breakfasts when you taste the underlying sweetness of carrots wrapped in silky coconut milk with a subtle zing of pineapple.
Prep Time
5 minutes
Total Time
5 minutes
Ingredients
- 2 medium carrots, chopped
- 13.5 oz coconut milk
- 1 cup pineapple, frozen
- 1 banana , sliced
- 1/4 tsp ground cloves
- 1/4 tsp cinnamon
- 1/2 cup gluten-free rolled oats
- 1/2 cup raisins, optional
Instructions
- Process the carrots in a food processor or high-speed blender until finely chopped.
- Add the coconut milk, pineapple, banana, cloves, and cinnamon, and process until thoroughly blended.
- Add the oats and pulse just to disperse the oats. Top with raisins if desired.
Notes
STORAGE: Put in pint-size mason jars or thermal cups and refrigerate up to 3 days. You can also freeze these with at least ½ inch of space up to 2 months. Make sure you use freezer-safe jars, or they may crack.
INGREDIENT TIP: If you can’t find frozen pineapple, substitute canned in its own juice and drain the juice.
Nutrition Information:
Yield:
3Serving Size:
1 gramsAmount Per Serving: Calories: 454Total Fat: 29gSaturated Fat: 24gUnsaturated Fat: 2gSodium: 54mgCarbohydrates: 52gFiber: 6gSugar: 12gProtein: 6g
