July 23, 2012
Carrot Cake Oats
Oats have never looked better than when they mimic a decadent cake and can be eaten for breakfast. True to name, this dish is also a great way to sneak in a veggie.
Notes
For more of Faith's delicious recipes, visit her blog An Edible Mosaic.
Ingredients
- 1/4 Cup steel-cut oats
- 1/2 medium banana, thinly sliced
- 1 small carrot, peeled and grated
- 1 Tablespoon raisins
- 3/4 Cups water
- Pinch of salt
- 1/4 Teaspoon pumpkin pie spice
- 1 Ounce cream cheese
- 1/2 Teaspoon honey
- 1/4 Teaspoon pure vanilla extract
- 1 Tablespoon chopped walnuts
Directions
In a small pan, combine the oats, banana, carrot, raisins, water, salt, and pumpkin pie spice. Cook over medium-low heat until the oats reach your desired consistency, about 12 minutes, stirring frequently. In a small bowl, combine the cream cheese, honey, and vanilla extract to make the frosting. Serve the oats topped with the frosting and walnuts.
Servings1
Calories Per Serving332
Total Fat16g25%
Sugar19gN/A
Saturated6g31%
Cholesterol31mg10%
Protein7g14%
Carbs45g15%
Vitamin A523µg58%
Vitamin B60.4mg18.6%
Vitamin C8mg14%
Vitamin D0.2µgN/A
Vitamin E0.6mg3.1%
Vitamin K9µg11%
Calcium77mg8%
Fiber6g23%
Folate (food)38µgN/A
Folate equivalent (total)38µg10%
Iron2mg10%
Magnesium95mg24%
Monounsaturated4gN/A
Niacin (B3)1mg6%
Phosphorus186mg27%
Polyunsaturated4gN/A
Potassium587mg17%
Riboflavin (B2)0.2mg9.2%
Sodium439mg18%
Sugars, added3gN/A
Thiamin (B1)0.2mg13.3%
Zinc1mg8%