I love oatmeal. I love oatmeal cream pies, I love oatmeal cookies, I love based bread, I just really effing love oatmeal. I also really love carrot cake. Carrot cake with a cream cheese frosting. A moist, creamy, spicy, yummy carrot cake. So, I made oatmeal and carrot cake have a baby. I am most pleased with the results. This is perfect right before hitting the gym.
Thangs you will need:
2 c. Unsweetened Coconut Almond Milk (you could use regular almond milk, too)
1 c. Old Fashioned Oats – NOT Quick Oats
1/4 c. raisins
1 shredded carrot
2 tsp. Stevia Baking Blend
6 chopped pecan halves
1oz. Cream Cheese
1 tbsp powdered sugar
Few drops of water
Bring the milk to a boil and add the rest of the ingredients (except frosting). Over medium heat, cook for about 5 minutes and stir occassionally.
Whisk the cream cheese, powdered sugar and water (seriously, just a few drops) until you’ve got the consistency you want. Remember, you can always add more water, you cannot take it away.
Makes 2 servings
11P+ per serving
405kcal, 70g carbs, 13g fat, 9g protein, 8g fiber