Breakfast

Carrot Cake Oatmeal (modified) is for Breakfast.

Carrot Cake Oatmeal (modified) takes several minutes to prepare.

Carrot Cake Oatmeal (modified) takes several minutes to cook.

Carrot Cake Oatmeal (modified) makes 2 servings.

The ingredients for Carrot Cake Oatmeal (modified) are:

* Cinnamon, ground, 1 tsp (remove)
* Vanilla Extract, 1 tsp (remove)
* Carrots, cooked, 2 cup slices (remove)
* Water, tap, 1 cup (8 fl oz) (remove)
* Sucralose (like Splenda), 4 tsp (remove)
* Quaker Oats 100% Natural Whole Grain oatmeal, 1 cup (remove)
* Silk Pure Coconut Milk, 1 cup (remove)
* Mrs. Butterworth?s Sugar Free Syrup, .25 cup (remove)
* Coconut, sweetened, .125 cup (remove)
* Walnuts, .06 cup, chopped (remove)

Here is how you make Carrot Cake Oatmeal (modified):

Put 2 cups baby carrots into the blender with 1 cup of water. Puree and dump into the crockpot. Put whole grain oats in crockpot with 1 cup of Silk soy or coconut milk (vanilla flavor is what I like) with cinnamon, splenda, and vanilla extract. Cook until done (about an hour on high or longer on low). Split up into 2 bowls, top each with 1 T of coconut, 1 tsp of walnuts, and 2 T of Sugar Free Maple Syrup. You can also make this in a pan on the stovetop. I choose to make ahead so I have my breakfast ready for 2 days in a row. Simply reheat in the microwave when ready to eat.Number of Servings: 2Recipe submitted by SparkPeople user SARTIKOV.

The nutritional information for Carrot Cake Oatmeal (modified) is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 317.1

• Total Fat: 9.7 g
• Cholesterol: 0.0 mg
• Sodium: 170.3 mg
• Total Carbs: 54.2 g
• Dietary Fiber: 9.7 g
• Protein: 7.4 g