Hummingbird Carrot Cake Oatmeal

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Hummingbird Carrot Cake Oatmeal

Prep 10 m

Cook 3 m

Ready In 13 m

1 Servings

305 Calories


"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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  1. 2/3 cup chopped fresh pineapple

  2. 1/2 cup sliced carrot

  3. 1 teaspoon water

  4. 2/3 cup almond milk

  5. 1/2 cup old-fashioned oats

  6. 1/2 teaspoon ground cinnamon (optional)

  7. 1/2 teaspoon ground ginger

  8. 1 tablespoon chopped walnuts


  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.

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