Rudolph's Carrot Cake Oatmeal

Thursday, December 13, 2018. Author Geraldine Campbell

Rudolph's Carrot Cake Oatmeal

Cake for breakfast? You bet! This dish is a deliciously abundant source of low-GI carbs to help keep your blood sugar stable throughout the morning. Packed with pro-vitamin A, your eyes will be in great shape to help you see your transformation in the mirror. The pecans provide a great fat profile to boost the health of your heart and reduce inflammation in those muscles, making the next workout seem much easier than the last!

Serves 1



25 g (1 oz) Porridge oats

1 Carrot, grated

1/4 Sweet potato, diced

100 ml Brewed English breakfast tea / 1 tea bag

1/2 tsp Cinammon

1/2 Pear

1 tsp Ground cardamom

25 g (1 oz) Pecans

100 ml Milk / water



1. Pour the milk/water and oats into a small pan and bring to the boil.

2. Add the sweet potato, pear, carrots, cinnamon, cardamom and tea bag, stirring occasionally.

3. Leave to simmer for 25 minutes, ensuring the tea bag doesn't break, adding more milk/water if necessary.

4. Remove the tea bag and serve hot with pecans on top.


Nutritional profile per serving

Total calories: 447 kcals

Protein: 12 g (11% of total calories)

Carbs: 54 g (48% of total calories)

Fat: 21 g (41% of total calories)

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