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Carrot Cake Oatmeal with Dates and Walnuts Recipe

Name: Carrot Cake Oatmeal with Dates and Walnuts
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 2 medium carrots; 1/4 cup medjool dates, pitted; 1/3 cup walnuts; 4 fl oz whole milk; 1 tablespoon brown sugar; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground clove; 1/4 teaspoon ground nutmeg; 1 cup quick cooking oats; 1/4 teaspoon salt; 2 cups water

Stashcook

This warm oatmeal tastes like carrot cake! It has sweet carrots, chewy dates, and crunchy walnuts. You cook it with milk and spices. It's a yummy breakfast that feels like a treat.

Ingredients

2 medium carrots

1/4 cup medjool dates, pitted

1/3 cup walnuts

4 fl oz whole milk

1 tablespoon brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground clove

1/4 teaspoon ground nutmeg

1 cup quick cooking oats

1/4 teaspoon salt

2 cups water

Method

Wash, dry, trim, and peel the carrots. Coarsely grate the carrots and set aside.

Roughly chop the pitted medjool dates and set aside.

In a small saucepan, bring 2 cups of water and 1/4 teaspoon of salt to a boil over high heat.

Once boiling, stir in the grated carrots, chopped dates, 1 cup of quick cooking oats, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground clove, and 1/4 teaspoon of ground nutmeg.

Reduce the heat to low, cover the saucepan, and let the oatmeal simmer. Stir occasionally, and cook until the oatmeal reaches your desired consistency, about 3-5 minutes.

While the oatmeal is cooking, roughly chop 1/3 cup of walnuts.

Divide the cooked oatmeal between two bowls.

Top each bowl of oatmeal with the chopped walnuts and sprinkle with 1 tablespoon of brown sugar.

Serve the oatmeal with 4 fl oz of whole milk and enjoy your carrot cake-inspired breakfast!