I’ve been loving eating veggies for breakfast. I’m serious! Ever since I learned about calorie density and started following the Starch Solution, my tastebuds have changed and I crave them in the morning. They’re low in calories and high in fiber so they’re perfect for weight loss. For the past two months I’ve been adding shredded carrots to my oatmeal as an easy way to get more veggies into my breakfast. It tastes like carrot cake and helped me drop eight pounds!
Pairing my oatmeal with extra veggies helps fill me up and keeps me energized and satiated for at least three hours. Steamed broccoli or cauliflower are my go-tos, adding about 100 calories, 15 grams of fiber, and 10 grams of protein to the meal. This carrot cake steel-cut oatmeal is sweetened naturally with banana, with generous amounts of cinnamon and pumpkin pie spice added to really intensify the carrot-cake flavor. It’s so easy to meal prep a big six-serving batch on Sunday. To keep them fresh, I like to store them in individual glass containers, putting three in the fridge and three in the freezer. If you give this a try, you can top your oatmeal with raisins, pecans, flax meal, extra fruit, or plant-based yogurt. I like to enjoy mine without toppings!
Ingredients
- 1 1/2 cups steel cut oats
3 1/2 cups water
10-ounce bag of shredded carrots
3 bananas (fresh or frozen)
2 teaspoons cinnamon
1/2 teaspoon pumpkin pie spice
Directions
- Add all the ingredients to a pot and cover. Cook on high until it starts to boil.
- Reduce to a simmer, and cook for 20 to 30 minutes, or until desired texture.
- Remove from heat and use a fork to mash the bananas up.
- Pour mixture into a six-cup glass container, and once it’s cool, cover and place in the refrigerator overnight.
- The next day, cut into six servings. I like to put all six in separate containers, and place three in the fridge and three in the freezer.
- When you’re ready to eat, microwave for 90 seconds if it was in the fridge and three minutes if it was in the freezer. Add desired toppings and enjoy!
Here’a the nutritional info for one serving from verywell.com:
Information
- Category
- Breakfast/Brunch
- Yield
- 6 servings
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Total Time
- 24 minutes, 59 seconds
Nutrition
- Calories per serving
- 244
