Rating: 4.41 stars
152 Ratings
  • 5 star values: 88
  • 4 star values: 46
  • 3 star values: 13
  • 2 star values: 3
  • 1 star values: 2

Full of fiber and delicious flavor. A great way to start the day, or a hearty dessert!

Recipe Summary test

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring water to a boil in a heavy, large saucepan, and stir in the oats. Reduce heat to a simmer, and cook oats until they begin to thicken, about 10 minutes; mix in the apple, carrot, raisins, cinnamon, nutmeg, ginger, and salt. Let the oats simmer until tender, about 20 more minutes.

    Advertisement
  • While the oats are simmering, melt butter in a skillet over medium-low heat, and stir in the pecans. Toast the nuts until fragrant and lightly browned, 2 to 5 minutes, then sprinkle with brown sugar and stir until sugar has melted and coated the pecans.

  • Serve in bowls, each topped with about 2 tablespoons of the pecan mixture and a dollop of yogurt.

Nutrition Facts

287 calories; protein 6.2g; carbohydrates 37.7g; fat 13.9g; cholesterol 6.3mg; sodium 67.1mg. Full Nutrition
Advertisement

Reviews (117)

Most helpful positive review

Rating: 5 stars
08/16/2011
This recipe was very simple. After I topped the oatmeal with the pecan mixture in our bowls we just poured a little cold fat free evaporated milk over the top and ate it like that instead of yogurt. We loved it. For us there were no leftovers. Between my two boys and I we ate every little bit. It was wonderful. Read More
(94)

Most helpful critical review

Rating: 3 stars
06/01/2011
This sounded so good but unfortunately we didn't care for it. The ginger overpowered and gave it a rather pungent taste and left an aftertaste. If I were to make this again I would completely omit the ginger and maybe even reduce the amount of nutmeg. The other ingredient that overpowers are the raisins. I reduced the amount to 2 Tbsp. and still felt as if all I were eating were raisins. Had I added the full 1/2c the entire bowl would have been nothing but raisins. Read More
(26)
152 Ratings
  • 5 star values: 88
  • 4 star values: 46
  • 3 star values: 13
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
08/16/2011
This recipe was very simple. After I topped the oatmeal with the pecan mixture in our bowls we just poured a little cold fat free evaporated milk over the top and ate it like that instead of yogurt. We loved it. For us there were no leftovers. Between my two boys and I we ate every little bit. It was wonderful. Read More
(94)
Rating: 5 stars
06/03/2011
Wow - this is really good and very filling! This makes a lot so you'll definitely have enough leftover for future mornings. But, if you like carrot cake that won't be a problem! I cut back on the ginger and added some vanilla. I used a combination of walnuts and pecans, plus since I like things a bit sweeter I used vanilla yogurt vs. plain yogurt. I may add a little crushed pineapple to the reheated oatmeal for even more of a "carrot cake" taste and to up the sweet factor. Thanks for a great recipe! Read More
(91)
Rating: 5 stars
05/31/2011
What a great idea! So Yummy. I didn't have steel cut oats, so I cooked all the ingredients except the oats, until soft, then added quaker oats and cooked for the time listed on the package. Read More
(60)
Advertisement
Rating: 4 stars
06/04/2012
Really good and really filling. It needs a little something I can't put my finger on, so I'll peruse the other reviews and see if someone has already found the answer. I may even need to double the carrot! Next time I'll also add a little less apple. It tastes fine, but it overpowered the carrot. I also cut the raisins. It was nice and easy to make it the night before, and reheat it for about a minute and half the next morning.I just have rolled oats instead of steel-cut, and halving the recipe and adjusting a few ingredients yielded me a nice, full breakfast. I dolloped it with nonfat Greek yogurt, and it was a nice touch. I'll certainly make this again, but try - just for fun - using instead a dollop of nonfat cream cheese! Both option sound awesome to me. I cut the ginger in half, cause even though I love ginger, it seemed like a bit much, and the ginger flavor I got was perfect! Subtle enough that it wasn't overpowering, but as a ginger-lover strong enough to give a tasty zing to the dish. Once I find what this needs, I'll update and re-rate this review accordingly. Until then, I still say this is a great addition to my breakfast rotation! UPDATE: Definitely double the carrot! Also, the tip of adding a little pineapple juice is a small change that makes a great difference! Highly suggested. I also tried topping with nonfat cream cheese that I whipped with a few drops of vanilla. That was SO good! Fat free whipped topping prepared the same way would be good too! Read More
(32)
Rating: 4 stars
05/30/2011
Steel-cut oats are great for a big batch that lasts all week. Usually I make mine plain and 'accessorize' by the bowl. A whole batch of one flavor is a big commitment! Thankfully I love carrot cake. The flavor is pretty good - with the yogurt, you really get a carrot cake essence for breakfast. This is not at all a sweet oatmeal - not like how most people enjoy a packet of instant oatmeal. I suspect many will add sugar (or sweetened yogurt?) to the final dish. And I personally will use half as much nutmeg next time - it was overpowering to me (and possibly increase the carrots). But overall a great change from the norm. Read More
(28)
Rating: 3 stars
05/31/2011
This sounded so good but unfortunately we didn't care for it. The ginger overpowered and gave it a rather pungent taste and left an aftertaste. If I were to make this again I would completely omit the ginger and maybe even reduce the amount of nutmeg. The other ingredient that overpowers are the raisins. I reduced the amount to 2 Tbsp. and still felt as if all I were eating were raisins. Had I added the full 1/2c the entire bowl would have been nothing but raisins. Read More
(26)
Advertisement
Rating: 5 stars
06/27/2011
So delicious! I mixed in a teaspoon of cream cheese to give it even more of a carrot cake feel. Read More
(18)
Rating: 5 stars
05/23/2011
Tastes just like carrot cake when you add the yogurt just not as sweet as the real think. Will keep in my frequently made file. Read More
(15)
Rating: 5 stars
02/03/2012
Yummy!! Used my Zojirushi rice cooker and put everything in up to the pecans. Delish and easy for my family who eat breakfast at different times of the day. Family ate it all the first day, but should keep in your cooker for at least 2 days. Read More
(15)