Carrot Cake Oats

Yes, there's actually grated carrot in this breakfast, but the flavor is yummily sweet and spiced.

Total Time:
Level: Easy
Serves: 1


  • ¼ c. quick-cooking steel-cut oats (such as McCann's Quick & Easy Steel Cut Irish Oatmeal)
  • 1 small carrot, finely grated
  • 2 tsp. honey
  • ¼ tsp. cinnamon, plus more for sprinkling
  • ¼ tsp. ground ginger
  • pinch of coarse salt
  • 2 tbsp. plain 2% Greek yogurt
  • 1 tbsp. chopped pecans
  • 1 tbsp. golden raisins
  • 2 tsp. shredded unsweetened dried coconut
  • Splash of 2% milk (optional)


  1. Bring ¾ cup water to a boil in a small saucepan. Reduce heat to low and stir in oats, carrot, honey, cinnamon, ginger, and salt, and bring to a medium simmer. Cover, and cook 5 min. Uncover, and cook until cereal reaches desired thickness. Turn off heat and let stand, 1 min.
  2. Transfer to a bowl and top with yogurt, pecans, raisins, coconut, and a sprinkle of cinnamon. Add milk, if you like.

269 cal, 10 g fat (3 g saturated), 7 g protein, 43 g carb, 21 g sugar, 5 g fiber, 153 mg sodium, 2 mg cholesterol per serving

This story originally appeared in the March 2016 issue of Dr. Oz The Good Life.

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