New this month
Get the Allrecipes magazine

Hummingbird Carrot Cake Oatmeal

HurdBird

"This idea came to me one morning as I had steamed carrots followed by a bowl of oats topped with pineapple and walnuts... I immediately wished I had combined the two and added a few more spices from some delicious desserts. Thus, this oatmeal was born."
Added to shopping list. Go to shopping list.

Ingredients

13 m servings 305 cals
Original recipe yields 1 servings (1 serving)

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.

Footnotes

  • 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.

Nutrition Facts


Per Serving: 305 calories; 9.4 g fat; 50.1 g carbohydrates; 7.9 g protein; 0 mg cholesterol; 111 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

1.2.17 For my personal taste, this had waaaaaay too much cinnamon and ginger, and I will cut that at least in half next time; it just overpowered the flavor of the oatmeal. You can always add ...