- WHISK eggs with milk and oats in a medium saucepan and set over medium-low. Add carrots. Cook, stirring occasionally, until very creamy, about 15 min. Stir in honey, cinnamon and salt.
- DIVIDE among 4 bowls. Sprinkle with pecans.
Protein 15 g
Carbohydrates 46 g
Fat 18 g
Fibre 5 g
Sodium 218 mg
Chatelaine Quickies: Maple custard oatmeal