Carrot Cake Oatmeal Recipe
- 4-1/2 cups water
- 1 can (20 ounces) crushed pineapple, undrained
- 2 cups shredded carrots
- 1 cup steel-cut oats
- 1 cup raisins
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- Brown sugar, optional
- In a 4-qt. slow cooker coated with cooking spray, combine the first seven ingredients. Cover and cook on low for 6-8 hours or until oats are tender and liquid is absorbed. Sprinkle with brown sugar if desired. Yield: 8 servings.
Reviews for Carrot Cake Oatmeal(3)
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We love carrot cake and thought this would have a similar taste, but we're disappointed.
I really thought we would like this, but it fell short of expectations. Although it has components of carrot cake, it did not have that flavor. Maybe it needs sugar, but for me that defeats the purpose of making a healthy recipe. Sorry, I won't be making this again.
I only got 6 full cup servings out of this, plus about a 1/4 c. This changed my weight watchers value, but it was still worth the points as this is very satisfying in flavor and filling. I did not add any brown sugar and felt it was plenty sweet. 1/2 c. with my coffee was a perfect way to start my morning. i did add about 1/2 c. more water & my carrots were a packed 2 c.