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* You could use low-fat cream cheese or you could also use cottage cheese as well, but if you do, I would recommend blending in the food processor to break up all of the cottage cheese curds, so it’s nice and airy and whipped!
In a medium size pan, heat the grated carrot, oats, milk, water, and salt over medium heat.
Once the mixture begins to simmer, approximately 5-6 minutes, stir in the sliced banana. Continue to stir, almost whipping, until the banana breaks down and the mixture thickens and becomes creamy, about another 5-6 minutes.
The fresh carrot gives off quite a bit of water, so this recipe takes a little longer to thicken up. As I have mentioned in many of my oatmeal recipes, I really like utilizing the banana because it adds so much volume to the oats.
In a separate small-size bowl, add the greek yogurt, 1/8 tsp of stevia, and 1/8 tsp vanilla and whip together using a hand mixer on medium-low speed. Set aside.
Add 1 tsp of vanilla extract, wheat germ, cinnamon, pumpkin pie spice, and stevia, to the oatmeal and stir until incorporated. Pour into a serving bowl and top with the cream cheese mixture and the walnuts.
Note: I used less stevia and vanilla in the mascarpone and yogurt mixture than in the past because Ryan asked me to make it a little less sweet. I personally like more sweet, so I would add a dash more of these two ingredients, but if you prefer a less sweet option, stick with 1/8 tsp of each.
This recipe was very very carrot cake like. We are both huge carrot cake fans, so this was quite a treat. In the future when I make this, I am going to add golden raisins at the beginning, when I add the carrots (so they can plump up), I just didn’t have any on hand today.
1 servings = per serving
Fat: 12 g
Carbs: 55 g
Protein: 16 g
Check out more recipes from my 30-Day Oatmeal Challenge.
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