High in protein, high in nutrition with goodies like oats, flax, walnuts, and even has a vegetable. Obviously not carrot cake, but the flavors are spot on, so you can satisfy that craving the healthy way.
All the Easter recipes floating around the internet got me craving carrot cake the most.
I’ve been wanting bake a carrot loaf for some time now, but this past week has been hellish… Waaay too busy with school which means no time to bake for this lovely weekend. 😦
Even though traditional carrot cake has carrots in it, it’s not healthy and is loaded with too much sugar and oil.
So to satisfy my carrot cake craving the healthy way, oatmeal will do for now. In addition to oats, this porridge has flax and walnuts for omega-3’s, turmeric for antioxidants (and that gorgeous orange color!), egg whites for protein, yogurt for protein and probiotics. Full of nutrition to make you feel good about eating carrot cake!
Sure, it’s not your traditional carrot cake, but the flavors are spot on and you’ll feel great afterwards. Plus, carrot cake oatmeal is much less time consuming than baking a cake.
Speaking of saving time, here’s a few meal prep tips I have for making oatmeal in a jiffy for those busy mornings.
I start off with already-cooked steel cut oats. What I like to do is cook 4-5 servings of steel cut oats in the slow cooker overnight, and then I’m set for the rest of the week or any time I want oatmeal.
To cook the steel cut oats in the slow cooker, it’s just water + steel cut oats. Make sure you double the amount of water if you’re cooking it overnight as opposed to a stove
I use pre-shredded carrots. I shred a bunch of carrots at once and leave in them in the freezer for up to a couple weeks or in the fridge for a few days. Ain’t nobody got time to shred carrots in the morning, including me!
BONUS tip: I love adding egg whites to my oatmeal because it adds protein and volume to my oats; plus, it makes oatmeal fluffy.
Carrot Cake Oatmeal
Oatmeal: 1 serving (see above tips & below)*
Carrots, shredded: 1/2 cup
Water: 1/4 – 1/2 cup**
Raisins: 2-3 tbsp
Egg whites: 1/4 cup
Ground flaxseeds: 2 tsp
Milk: 1/4 cup (I used soy but any kind of milk works)
Cinnamon: 1/2 tsp
Turmeric: 1/4 tsp***
Ginger: 1/4 tsp
Vanilla: 1/2 tsp
Stevia: a few drops (or honey)
Greek yogurt + cottage cheese + stevia
Walnuts: to taste
More raisins: to taste
*If you don’t have steel cut oats, you can certainly use regular old rolled oats, about 1/2 – 2/3 cup uncooked rolled oats.
**The amount of water is for cooked steel cut oats. I like to loosen up my steel cut oats with some water, as the leftover oats thicken up in the fridge.
***Of course turmeric is not traditionally added to carrot cake, but it’s soo good for you and also gives the porridge a lovely orange color.
In a saucepan, add your oatmeal, raisins, water, and carrots. Bring to a boil and cook until carrots are tender and raisins are plump, about 5 minutes.
Then turn down the heat a notch and add in your egg whites. Use a spatula to stir the egg whites into the oats as it cook. Add in the flax, milk, spices, and sweetener. I use stevia.
Don’t get that pinch of salt. Salt brings out the flavors in everything!
Transfer to bowl. Top with “frosting” and toppings. Serve with tea (optional haha).