Carrot Cake Oats
July 23, 2012
Faith Gorsky
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.
1
Servings
332
Calories Per Serving
Deliver Ingredients
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.
Nutritional Facts
Total Fat
16g
25%
Sugar
19g
N/A
Saturated Fat
6g
31%
Cholesterol
31mg
10%
Protein
7g
14%
Carbs
45g
15%
Vitamin A
523µg
58%
Vitamin B6
0.4mg
18.6%
Vitamin C
8mg
14%
Vitamin D
0.2µg
N/A
Vitamin E
0.6mg
3.1%
Vitamin K
9µg
11%
Calcium
77mg
8%
Fiber
6g
23%
Folate (food)
38µg
N/A
Folate equivalent (total)
38µg
10%
Iron
2mg
10%
Magnesium
95mg
24%
Monounsaturated
4g
N/A
Niacin (B3)
1mg
6%
Phosphorus
186mg
27%
Polyunsaturated
4g
N/A
Potassium
587mg
17%
Riboflavin (B2)
0.2mg
9.2%
Sodium
439mg
18%
Sugars, added
3g
N/A
Thiamin (B1)
0.2mg
13.3%
Zinc
1mg
8%
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