Carrot Cranberry Oatmeal
Try this Carrot Cranberry Oatmeal recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- pinch of salt
- 1/2 tsp cinnamon
- 1/4 tsp vanilla extract
- 1 tsp maple syrup
- pinch of allspice
- 1/8 tsp ground ginger
- 1/2 cup rolled oats (i use country choice organic)
- 1 cup milk of choice or water
- 1/3 cup grated carrot (measure after grating)
- handful of fresh cranberries
- splash of lemon or orange juice
- Carbohydrate 2.38528895653308 g
- Cholesterol 0 mg
- Fat 0.0267979166613 g
- Fiber 0.704362480163574 g
- Protein 0.06276 g
- Saturated Fat 0.007376249999034 g
- Serving Size 1 1 Serving (5g)
- Sodium 155.443437499759 mg
- Sugar 1.68092647636951 g
- Trans Fat 0.0098435 g
- Calories 11 calories
Bring milk (I use 1/2 c almond milk and 1/2 c water) to a boil, add oats, and reduce heat to medium. (If you'd like to add a teaspoon of flax or chia seeds, do so now.)Add cranberries and grated carrot immediately. Cover with a lid! The cranberries will pop and oatmeal will go everywhere. :)Once more of the liquid has absorbed, add maple syrup, vanilla extract, ginger, cinnamon, allspice, lemon juice, and salt. Stir.When you're pleased with the consistency of the oatmeal, transfer to a bowl. Add a splash of your milk of choice and any other additional toppings (cranberry sauce, shredded coconut, nuts, etc.).
