Hummingbird Carrot Cake Oatmeal


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.

Prep Time:
10 mins
Cook Time:
3 mins
Total Time:
13 mins
1 serving


  • cup chopped fresh pineapple

  • ½ cup sliced carrot

  • 1 teaspoon water

  • cup almond milk

  • ½ cup old-fashioned oats

  • ½ teaspoon ground cinnamon (Optional)

  • ½ teaspoon ground ginger

  • 1 tablespoon chopped walnuts


  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.

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)

306 Calories
9g Fat
50g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 1
Calories 306
% Daily Value *
Total Fat 9g 12%
Saturated Fat 1g 5%
Sodium 111mg 5%
Total Carbohydrate 50g 18%
Dietary Fiber 8g 27%
Total Sugars 17g
Protein 8g
Vitamin C 53mg 264%
Calcium 197mg 15%
Iron 3mg 15%
Potassium 444mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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