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Carrot Cake Oatmeal

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I love oatmeal, it is such and easy and quick breakfast to make. Plus it is really filling for before school or is nice and warm on a cold day. Also I love including vegetables in my breakfast to get some more veggies in my diet. carrot cake is one of my favorite desserts so why not make carrot cake oatmeal? I promise you guys will not regret giving it a go. The carrots in oatmeal actually taste really good together.

Further Food Commentary:

This carrot cake oatmeal is a great way to shake up your daily breakfast routine. It is a great flavor that works any time of the year and packs a punch of vitamins A and C from the added carrots. Further Food Collagen Peptides are a perfect morning addition, as you will be adding protein and will be satisfied until lunchtime - no midday cravings here! And a bonus of stronger hair and nails.

By Paige Geimer

Carrot Cake Oatmeal

Stars ( Reviews)

  • Prep Time:10 minutes
  • Cook Time:10 minutes
  • Servings: 1

Ingredients

Oatmeal Ingredients:
1 cup of Quaker oats
1 3/4 cups of water
1 teaspoon chia seeds
1 teaspoon flax seeds
1 handful of walnuts
1 handful of raisins
1 teaspoon cinnamon
1 tablespoon pure maple syrup
5 chopped baby carrots
1 scoop Further Food Collagen Peptides

Toppings:
1 teaspoon cinnamon
Few chopped carrots
As much Purely Elizabeth Ancient Grain Granola as desired

Instructions

1. Bring the water to a bowl
2. Add the oats and cook
3. While cooking add the rest of the oatmeal ingredients and stir frequently
4. When cooked through add to a bowl
5. Add toppings and enjoy!

1. Bring the water to a bowl 2. Add the oats and cook 3. While cooking add the rest of the oatmeal ingredients and stir frequently 4. When cooked through add to a bowl 5. Add toppings and enjoy!

Nutrition Information

Per Serving: Calories: 537; Total Fat: 16 g; Saturated Fat: 1 g; Monounsaturated Fat: 2 g; Polyunsaturated Fat: 3 g; Cholesterol: 0 mg; Sodium: 61 mg; Potassium: 223 mg; Carbohydrate: 81 g; Fiber: 15 g; Sugar: 20 g; Protein: 21 g

Nutrition Bonus:

Vitamin C: 4%; Vitamin A: 207%; Iron: 30%; Calcium: 10%

 

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