Barefeet in the Kitchen · by Mary Younkin★ 5.0 (7)
Carrot Cake Oatmeal
NUTRITION · PER SERVING30M COOK
CAL 19%·PRO 15%
CARBS 57G59% OF CAL
7G FIBER0G ADDED0G INTRINSIC24G OTHER27G TOTAL SUGAR
FAT 16G38% OF CAL
2G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm breakfast oatmeal combining carrots, pumpkin, cinnamon, and pecans with the flavors of carrot cake. A comforting and slightly sweet start to the day.
mainamerican🥘 pressure cookergluten freevegetarian
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 tablespoon butter
- 1 cup steel cut oats
- 4 cups water
- 1 cup grated carrots
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon kosher salt
- 3/4 cup raisins, plain or golden
- 3/4 cup pecans, chopped
- 1/3 cup brown sugar
- milk, maple syrup, or freshly whipped cream ((optional))
At a glance
PER SERVING · TIME 30M
CAL 19%·PRO 15%
CARBS 57G59% OF CAL
7G FIBER0G ADDED0G INTRINSIC24G OTHER27G TOTAL SUGAR
FAT 16G38% OF CAL
2G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 128mg
- Total sugar
- 27g
- Added sugar
- ≥9g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 449mg
- Calcium
- 84mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 128MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.