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Author Notes: Carrots and eggs whites might make you do a double-take when reading this recipe, but I implore you: forge ahead. The orange vegetable is grated and blends seamlessly into old-fashioned rolled oats, adding a sweet, toothsome note that goes stunningly well with Saigon cinnamon. Egg whites provide an extra dose of protein so you won't go reaching for an 11am second breakfast. —Evan Barbour
- 1/3 cup old-fashioned oats
- 1 large carrot, grated
- 1/2 teaspoon cinnamon, preferably the oil-rich and spicy-sweet Saigon variety
- 3 egg whites
- 1 cup water (or milk of your choice)
- 1 tablespoon peanut, almond, or cashew butter
- sweetener, to taste (I love brown sugar)
- 1 teaspoon vanilla extract
- Add the carrot and oats to a small sauce pot with the water, and bring to a boil. Stir for about a minute, then reduce the heat to low. Cover the pot and let it simmer for another 2 minutes. Remove the lid and increase the heat until the carrots are cooked down and the oatmeal has thickened.
- Reduce the heat to low and add the egg whites, stirring to thoroughly incorporate. Cover the pot and let the whites cook through.
- Remove the lid and stir; the oatmeal should be thick. Turn off the heat and add the cinnamon, vanilla, and sweetener of your choice. Pour the oatmeal into a warm bowl and top with the nut butter.
- This recipe was entered in the contest for Your Best Weekday Breakfast Recipe