How to Make Carrot Cake Oatmeal

A go-to recipe for a quick and easy breakfast to share with the kids—any day of the week!

– Rolled oats - Shredded carrots - Shredded apple - Raisins (golden or regular) - Cinnamon - Vanilla extract - Milk (any kind you prefer) - Honey (or maple syrup or brown sugar)

Ingredients

Shred the carrots and apple on a box grater and add to the pot set over medium heat with the rest of the ingredients.

1

Stir together well to evenly distribute the carrots, apples, and spices among the oats. Let simmer over medium heat.

2

Once mostly cooked through, add the milk. This adds creaminess to the oats and protein. (Dairy or nondairy milk both work.)

3

Continue cooking over medium heat until the milk is absorbed into the oat mixture. The oats, carrot, and apple should all be soft..

4

Once the mixture is thickened, turn off the heat to avoid the oatmeal from sticking to the bottom of the pot. Cover and let sit for 5 minutes so it continues to absorb and plum up.

5

Serve warm is desired toppings, or store in the fridge for up to 3 days in an airtight container or you can store in the freezer for up to 3 months.

6

You can make this for Easter breakfast, as an easy way to serve vegetables for breakfast, or even a few days ahead with plans to reheat. It's so nutritious, but tastes so much like Carrot Cake!