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
What You'll Need
large carrot, grated
cinnamon, preferably the oil-rich and spicy-sweet Saigon variety
water (or milk of your choice)
peanut, almond, or cashew butter
sweetener, to taste (I love brown sugar)
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.