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
Ingredients
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1/3 cup
old-fashioned oats
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1
large carrot, grated
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1/2 teaspoon
cinnamon, preferably the oil-rich and spicy-sweet Saigon variety
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3
egg whites
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1 cup
water (or milk of your choice)
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1 tablespoon
peanut, almond, or cashew butter
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sweetener, to taste (I love brown sugar)
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1 teaspoon
vanilla extract
Directions
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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.
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Reduce the heat to low and add the egg whites, stirring to thoroughly incorporate. Cover the pot and let the whites cook through.
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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.
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