Carrot Cake Oat Bran Oat bran makes a delicious, high-fiber breakfast that can reduce cholesterol. This recipe will help you make it into a special treat that mimics a favorite dessert.
Ingredients | Serves 2
¼ teaspoon salt 2 teaspoons virgin coconut oil ¼ cup carrot, shredded 1 teaspoon cinnamon 2 tablespoons golden raisins 1 tablespoon muscovado sugar 2 cup oat bran ⁄3 2 tablespoons raw almonds, chopped
Virgin Coconut Oil Coconut oil contains lauric acid, which has antibacterial properties and medium-chain fatty acids. Some studies in animals show that coconut oil may reduce cholesterol. More research is needed, but if it doesn’t improve blood cholesterol, many researchers also feel that it won’t hurt it. Just be sure to buy the cold-pressed virgin oil, as processed varieties contain unhealthy hydrogenated fats.
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1. Bring 2 cups of water and the salt to a boil in a medium-size saucepan. 2. Meanwhile, melt the coconut oil in a skillet over medium-high heat. Add the carrots and cook 3 to 5 minutes, just until the carrots become tender. Stir in the cinnamon, raisins, and sugar. Set aside. 3. Once the water is boiling, stir in the oat bran. Cook for about 2 minutes. Stir the carrot mixture into the oats. Remove from heat and divide into 2 serving bowls. Sprinkle with almonds and serve hot. Per Serving Calories: 206 | Fat: 10g | Sodium: 304mg |
Carbohydrates: 37g | Fiber: 7g | Protein: 7g
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