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    Home » Blog » Recipes » Breakfast

    Carrot Cake Oatmeal

    Published: This post may contain affiliate links · Which means I make a small commission at no extra cost to you· Leave a Comment

    Print Recipe

    Carrot Cake Oatmeal

    Cook Time20 mins
    Course: Breakfast
    Cuisine: American
    Servings: 10 Cups

    Ingredients

    • 2 Bananas overly ripe
    • 4 cups water
    • pinch of salt
    • 8 ounces Mascarpone cheese
    • 4 cups old fashioned oats
    • 1 container of carrot cake hummus
    • ¼ cup chia seeds
    • 1 Tablespoon vanilla extract
    • 1 Tablespoon almond extract
    • 1 Tablespoon butter extract
    • ¼ cup vanilla protein powder optional
    • 1 cup walnuts
    • 1 cup shredded carrots
    • ½ cup raisins
    • 1 cup unsweetened coconut flakes

    Instructions

    • Add the 2 bananas, 4 cups water, and pinch of salt to a dutch oven or large pot. Bring to a boil and let simmer for about 10 minutes. The banana will serve as a sweetener. After it boils, mash the banana so it is blended well- you don’t want large pieces but no need to work too hard on this step.
    • Turn off the heat, add the Mascarpone or other cheese, and stir.
    • Add in oatmeal, then hummus. If you don’t have the hummus, it’s totally fine- keep going!
    • Stir well and add all other ingredients.
    • Mix well and store in an airtight container for 1-2 weeks in the refrigerator. You can store this 3 months in the freezer.
    • When you are ready to eat it from the refrigerator, add water or milk to 1 cup of the oatmeal and heat in the microwave for about 1 minute.
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