Carrot cake oatmeal

Prep 10 min
Total 25 min
Serves 4

Love oatmeal but need an extra hit of protein in the morning? The secret ingredient in this genius recipe is eggs, which are cooked slowly with the oats to create a creamy, custardy (and protein-rich) wonder.



2 1/2 cups
milk, or water
1 cup
quick oats
medium carrots, peeled and grated
1/4 to 1/3 cup
1/2 tsp
1/8 tsp
1/2 cup
chopped pecans, toasted


  • 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.



Calories 396
Protein 15 g
Carbohydrates 46 g
Fat 18 g
Fibre 5 g
Sodium 218 mg

Chatelaine Quickies: Maple custard oatmeal

Issue: May 2016

Written by:

Photo credit: Photo, Erik Putz.

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