Make the easiest Carrot Cake Oatmeal and serve up a dose of veggies for breakfast in a kid-friendly form everyone will love.
– Rolled oats – Carrots – Apple – Cinnamon – Pure vanilla extract – Milk – Honey, maple syrup, raisins, chopped walnuts, optional
Grate the apple and carrot. I prefer to grate carrots on a box grater so they have a finer texture than the ones you can buy pre-shredded, but take that shortcut if needed.
Bring 3 cups of water to a boil in a medium pot over high heat. Reduce to heat medium and add the oats, carrot, apple, cinnamon, and vanilla.
Stir and simmer for 6-8 minutes, stirring once or twice, until the mixture is soft and the liquid is absorbed.
Turn off the heat, stir in the milk, and cover. Let sit for about 5 minutes and serve with desired toppings.
Store leftovers (or make ahead) in an airtight container in the fridge for up to 5 days. Reheat to serve.
Stir in any optional toppings you like. You can add additional milk to your bowl, too. Sprinkles can be a fun addition!
You can try subbing in grated zucchini (squeezed dry) or grated sweet potato (peeled) for the carrot. And shredded pear would work for the apple if you want to try another fruit option.