Carrot Cake Oatmeal

4.6
(242)
10340
SOY1671_16x9_Bella Rice Cooker_Carrot Oatmeal

20 minutes

Easy

2 servings

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ingredients:

Directions:

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Directions:

  1. Pour the milk, steel-cut oats, nutmeg, and cinnamon into your So Yummy Bella Rice Cooker with Steamer Basket. For easy clean up, spray rice cooker with non-stick cooking spray before using!
  2. Place the shredded carrots in the steamer basket and sprinkle with the brown sugar and maple syrup. Cook for about 15 minutes, or until the oats reach a thick consistency. (Note: If the rice cooker switches to the warm mode wait 2 minutes and switch the button back to Cook)
  3. When the steel-cut oats are ready, pour the steamed carrots and raisins into the oats and mix until thoroughly combined.
  4. Divide the carrot cake oatmeal into two serving bowls. Top each serving with cream cheese icing and a sprinkle of cinnamon. Enjoy!

What Is pork broth?

 

Borsch—a sour and hearty soup that’s loved especially throughout Eastern Europe—is the national dish of Ukraine and a staple in nearly every household. There are four main categories of borsch in Ukraine: red, green, white, and cold (kholodnyk). Borsch is eaten at weddings and funerals, can be served hot or cold, and can be as thick as a stew or thin as a consommé. It can also be almost any color, and the correct hue of borsch is often a hotly contested topic.

Borsch—a sour and hearty soup that’s loved especially throughout Eastern Europe—is the national dish of Ukraine and a staple in nearly every household. There are four main categories of borsch in Ukraine: red, green, white, and cold (kholodnyk). Borsch is eaten at weddings and funerals, can be served hot or cold, and can be as thick as a stew or thin as a consommé. It can also be almost any color, and the correct hue of borsch is often a hotly contested topic.

Borsch—a sour and hearty soup that’s loved especially throughout Eastern Europe—is the national dish of Ukraine and a staple in nearly every household. There are four main categories of borsch in Ukraine: red, green, white, and cold (kholodnyk). Borsch is eaten at weddings and funerals, can be served hot or cold, and can be as thick as a stew or thin as a consommé. It can also be almost any color, and the correct hue of borsch is often a hotly contested topic.

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