Carrot Cake Oatmeal With Cream Cheese Frosting

Name: Carrot Cake Oatmeal With Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup carrot, grated; 1/2 cup rolled oats; 1/2 cup skim milk (or your favorite milk substitute); 1/2 cup water; 1 pinch salt; 1/2 medium banana, sliced into thin pieces; 1 teaspoon vanilla extract (Best. Vanilla. Ever.); 1/8 teaspoon vanilla extract (Best. Vanilla. Ever.); 1 teaspoon stevia; 1/8 teaspoon stevia; 1/4 teaspoon cinnamon; 1/4 teaspoon pumpkin pie spice; 1 tablespoon wheat germ; 2 tablespoons fat-free Greek yogurt (I use Fage); 1 tablespoon mascarpone (you could use fat free or low-fat) or 1 tablespoon cream cheese (you could use fat free or low-fat); 1/4 ounce walnut pieces, toasted

Servings: persons

1/4 cup carrot, grated
1/2 cup rolled oats
1/2 cup skim milk (or your favorite milk substitute)
1/2 cup water
1 pinch salt
1/2 medium banana, sliced into thin pieces
1 teaspoon vanilla extract (Best. Vanilla. Ever.)
1/8 teaspoon vanilla extract (Best. Vanilla. Ever.)
1 teaspoon stevia
1/8 teaspoon stevia
1/4 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
1 tablespoon wheat germ
2 tablespoons fat-free Greek yogurt (I use Fage)
1 tablespoon mascarpone (you could use fat free or low-fat) or 1 tablespoon cream cheese (you could use fat free or low-fat)
1/4 ounce walnut pieces, toasted

1
In a medium size pan, heat the grated carrot, oats, milk, water, and salt over medium heat. Once the mixture begins to simmer, approximately 5-6 minutes, stir in the sliced banana. Continue to stir, almost whipping, until the banana breaks down and the mixture thickens and becomes creamy, about another 5-6 minutes. The fresh carrot gives off quite a bit of water, so this recipe takes a little longer to thicken up. As I have mentioned in many of my oatmeal recipes, I really like utilizing the banana because it adds so much volume to the oats.
2
In a separate small-size bowl, add the greek yogurt, 1/8 tsp of stevia, and 1/8 tsp vanilla and whip together using a hand mixer on medium-low speed. Set aside.
3
Add 1 tsp of vanilla extract, wheat germ, cinnamon, pumpkin pie spice, and stevia, to the oatmeal and stir until incorporated. Pour into a serving bowl and top with the cream cheese mixture and the walnuts.

106

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup carrot, grated, 1/2 cup rolled oats, 1/2 cup skim milk (or your favorite milk substitute), 1/2 cup water, and more.

Yes, Carrot Cake Oatmeal With Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!