Carrot Cake Oatmeal

By WEEK Producer


Molly Webb, Dietetic Intern, OSF Saint Francis Medical Center



1 cup unsweetened vanilla almond milk

½ cup old fashioned rolled oats

1 cup grated carrots

1 Tablespoon molasses

1 teaspoon Splenda® brown sugar blend

Pinch nutmeg

¼ teaspoon ginger

1 teaspoon cinnamon

2 Tablespoons raisins

2 Tablespoons chopped walnuts

Cream cheese drizzle:

2 Tablespoons fat-free cream cheese, softened

1 Tablespoon fat-free plain yogurt

2 Tablespoons powdered sugar


¼ teaspoon vanilla



1. In a small saucepan, bring almond milk to a simmer. Stir in the oats and carrots. Boil for 6 minutes or until oats are soft, stirring occasionally.

2. Remove from the heat and stir in molasses, Splenda®, nutmeg, ginger, cinnamon, raisins, and walnuts. 

3. For the cream cheese drizzle, in a small bowl stir together cream cheese and yogurt well. Blend in powdered sugar, then add vanilla.

4. To serve, divide the oatmeal between two bowls and drizzle each with half of cream cheese mixture. 

Serves 2


Nutrition Information:

Per 1 cup serving

Calories:  284

Total Fat:  8 g

Saturated Fat:  1 g

Sodium:  266 mg

Total Carbohydrate:  47 g

Dietary Fiber: 6 g

Protein:  8 g