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Hummingbird Carrot Cake Oatmeal Recipe

Recipe by: HurdBird

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook3 m
  • Ready In13 m
  • 1Combine pineapple, carrot, and water in a microwave-safe bowl. Cook in the microwave until carrots and pineapple are partially softened, 1 to 2 minutes.
  • 2Stir 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.
Footnotes
  • Cook's Notes:
  • Substitute pecans for the walnuts if desired.
  • If using frozen carrots and pineapple, defrost in a microwave-safe bowl in the microwave for 1 minute.
Ingredients
  • 1 servings
  • 305 cals
  • 2/3 cup chopped fresh pineapple
  • 1/2 cup sliced carrot
  • 1 teaspoon water
  • 2/3 cup almond milk
  • 1/2 cup old-fashioned oats
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 teaspoon ground ginger
  • 1 tablespoon chopped walnuts
Nutrition

Amount per serving ( 5 total)

  • Calories:
    305
    15%
  • Fat:
    9.4
    15%
  • Carbs:
    50.1
    16%
  • Protein:
    7.9
    16%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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