Carrot Cake Oatmeal with Yogurt and Pecans

Ingredients

• Oats4 tablespoon (40 g)
• Carrot1/2 medium (30 g)
• Ground Cinnamon1/2 teaspoon (1 g)
• Vanilla Extract1/2 teaspoon (3 g)
• Milk3 tablespoon (45 ml)
• Yogurt1/4 cup (60 g)
• Pecans8 half (32 g)
• Stevia1 packet (1 g)

Instructions

1. 1

   Step 1

   Mix the oats, ground cinnamon and stevia in a bowl. Place the mixture in a small pot or saucepan with 1/2 cup of water and cook over medium heat for 2 minutes.

2. 2

   Step 2

   Add the grated carrot to the pot with the milk, lower the heat and let it cook, stirring occasionally so that it does not burn.

3. 3

   Step 3

   Add the vanilla extract and cook until creamy and well cooked.

4. 4

   Step 4

   Microwave option: Place the oats mixed with 1/2 cup of water, milk, stevia, ground cinnamon, grated carrot and vanilla extract in a bowl and take to the microwave for 2-3 minutes. Stir halfway through.

5. 5

   Step 5

   Serve in a bowl and top with the yogurt and pecans.

6. 6

   Step 6

   Remember that you can use stevia or the sweetener of your choice, such as, xylitol, erythritol, monk fruit, sucralose, etc.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Carrot Cake Oatmeal with Yogurt and Pecans can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.