Hummingbird Carrot Cake Oatmeal recipe

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Ingredients

⅔ cup chopped fresh pineapple
½ cup sliced carrot
1 teaspoon water
⅔ cup almond milk
½ cup old-fashioned oats
½ teaspoon ground cinnamon
½ teaspoon ground ginger
1 tablespoon chopped walnuts

Nutrition Info

305.5 calories
carbohydrate: 50.1 g
cholesterol: : -
fat: 9.4 g
fiber: 7.6 g
protein: 7.9 g
saturatedFat: 0.9 g
servingSize: -
sodium: 110.7 mg
sugar: 16.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

1 serving

Recipe Note

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.

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