Your eyes will reap the benefits of this carrot cake oatmeal.
Dessert is usually saved for the end of lunch or dinner. But sometimes, after a meal, you may find you’re too full to even eat a bite of dessert. Don’t worry. If you missed the carrot cake dessert, you can just have it for breakfast!
Imagine all the key flavors in carrot cake– carrots, raisins, pecans, cinnamon and nutmeg– in your morning bowl of oatmeal! You’d be happy to know that your stomach and your eyes can reap the benefits.
First of all, carrots are packed full of the antioxidant vitamin A, which is important to the proper functioning of the retina. Carrots also contain vitamin C which studies show helps reduce the risk of age-related macular degeneration and stops the formation of cataracts. Almond milk and pecans are great sources of yet another antioxidant, vitamin E, which can also help prevent the same age-related eye diseases. Oats are rich in fiber, vitamin E, and minerals like zinc, manganese, magnesium, selenium, and phosphorus. Raisins contain vitamin C, fiber, and some of the same minerals.
So have your dessert for breakfast with this unique and easy-to-make carrot cake oatmeal. You will have enjoyed a serving of vegetables as soon as you wake up and you’ll be on your way to better eye health!
Quick Carrot Cake Oatmeal
Ingredients (serves 1):
- ½ cup quick oats
- 1 cup vanilla almond milk
- ⅓ cup carrot shreds, finely chopped
- 3 tbsp raisins
- 2 ½ tbsp pecans, chopped
- ⅛ tsp cinnamon
- ⅛ tsp nutmeg
- A pinch of allspice
- ¾ tsp honey
- 1 tsp coconut flakes
- Pour oats and almond milk into pan on medium heat and stir.
- Then add in carrots, raisins, and just 2 tbsp of chopped pecans and stir.
- Mix in honey, nutmeg, cinnamon, and allspice.
- Stir for a few minutes until the milk goes away and the oatmeal becomes creamy.
- Spoon oatmeal into a bowl and garnish with the leftover ½ tbsp of pecans and 1 tsp coconut flakes.