Carrot Cake Oatmeal
Total TimePrep: 10 min. Cook: 6 hours
This recipe worked really well with the tweaks I made. I only used half the raisins overnight and replaced pumpkin pie spice with roughly 1/4 tsp ginger and 3/4 tsp nutmeg. Thanks for our new go-to brain food!
Was so looking forward to this. Disappointed. Tasted nothing like carrot cake. I want expected the sweetness that is provided by the frosting but it was missing a lot. Not making again.
This turned out to be an easy way to have a yummy, hot breakfast ready when we got up. I always use salt in cooked oatmeal, so I added 1 tsp. I stirred in some brown sugar in the morning. Next time, I plan to leave out the raisins when I stir the ingredients together at night and add them first thing in the morning. I like them plump, but not quite this plump!
Turned out great for me, I add coconut extract and vanilla, and a little more cinnamon! Nice change of flavor from the ordinary oatmeal flavors out there!
I really thought we would like this, but it fell short of expectations. Although it has components of carrot cake, it did not have that flavor. Maybe it needs sugar, but for me that defeats the purpose of making a healthy recipe. Sorry, I won't be making this again.
I only got 6 full cup servings out of this, plus about a 1/4 c. This changed my weight watchers value, but it was still worth the points as this is very satisfying in flavor and filling. I did not add any brown sugar and felt it was plenty sweet. 1/2 c. with my coffee was a perfect way to start my morning. i did add about 1/2 c. more water & my carrots were a packed 2 c.