Carrot Cake Oatmeal
Oatmeal has never tasted better. Flecks of grated carrot add beta-carotene,
vitamin A, and gentle sweetness, while currants and chopped pecans add
crunch and even more fiber. Serve with a splash of milk and a sprinkling of
brown sugar, if desired.
1 medium carrot, peeled and finely shredded
2 cups water
1/4 teaspoon kosher salt
Pinch of cinnamon
1/4 cup currants or raisins
2/3 cup rolled oats
1/3 cup oat bran (see Cooks’ Note)
3 tablespoons chopped pecans
1. In a small saucepan, combine the carrot, water, salt, and cinnamon and
bring to a boil. Reduce the heat, add the currants, and simmer until the currants are plumped and the carrot is tender, about 3 minutes.
2. Stir in the oats and oat bran and cook, stirring, until thickened, about
5 minutes. Transfer the oats to two bowls and sprinkle the nuts on top.
Cooks’ Note
If you don’t have oat bran on hand, substitute 1⁄3 cup more rolled oats.
Apple- Maple Oatmeal: Substitute 1⁄2 cup finely diced peeled apple for the
carrot and add 2 tablespoons apple butter and 1⁄2 tablespoon pure maple
syrup to the finished oatmeal.
Prep: 3 minutes
Cooking: 9 minutes
Speed Limit: 12 mpr
Makes 2 servings
per serving:
287 calories, 11g fat
(1g saturated),
46g carbohydrates,
8g fi ber, 9g protein