Hummingbird Carrot Cake Oatmeal
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Ingredients13 m servings 305
Original recipe yields 1 servings (1 serving)
- Combine pineapple, carrot, and water in a microwave-safe bowl. Cook in the microwave until carrots and pineapple are partially softened, 1 to 2 minutes.
- Stir almond milk, oats, cinnamon, and ginger into the bowl. Cook in the microwave for 1 minute. Stir. Continue microwaving in 30-second intervals, stirring after each interval, until oats are tender, 1 to 2 minutes more. Top with walnuts.
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- Cook's Notes:
- Substitute pecans for the walnuts if desired.
- If using frozen carrots and pineapple, defrost in a microwave-safe bowl in the microwave for 1 minute.
Per Serving: 305 calories; 9.4 50.1 7.9 0 111 Full nutrition
ReviewsRead all reviews 2
Wife and I had high hopes. But this fell way short of carrot cake or any resemblance of carrot cake flavor. We shredded the carrots and fine diced the walnuts for better consistency. Didn’t help...