Hummingbird Carrot Cake Oatmeal


  • ⅔ cup chopped fresh pineapple
  • ½ cup sliced carrot
  • 1 teaspoon water
  • ⅔ cup almond milk
  • ½ cup old-fashioned oats
  • ½ teaspoon ground cinnamon(Optional)
  • ½ teaspoon ground ginger
  • 1 tablespoon chopped walnuts
  • Directions

  • Step 1

    Combine pineapple, carrot, and water in a microwave-safe bowl. Cook in the microwave until carrots and pineapple are partially softened, 1 to 2 minutes.


  • Step 2

    Stir almond milk, oats, cinnamon, and ginger into the bowl. Cook in the microwave for 1 minute. Stir. Continue microwaving in 30-second intervals, stirring after each interval, until oats are tender, 1 to 2 minutes more. Top with walnuts.

  • Cook's Notes:

    Substitute pecans for the walnuts if desired.

    If using frozen carrots and pineapple, defrost in a microwave-safe bowl in the microwave for 1 minute.

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