Carrot Cake Oats

I think there is only one other person that shares a love an obsession for oatmeal, as much as me.  My sister.  In fact she loves it so much, when we go out to breakfast and most people order pancakes (me) or eggs, she orders oatmeal.  Yep.  Oatmeal.  She even comes prepared, packed with almonds, in the off chance the restaurant doesn't have any.  So needless to say, she wins the 'oatmeal love competition' hands down.  That's fine, I will concede to second place, a silver medal is still better than no medal.

When it comes to oatmeal, I have been known to use every fruit, nut and seed combination imaginable.  Since I eat the stuff at least 4 times a week, it's important to have variety.  No falling into an oatmeal rut for this girl.  After coming off the high of Sunday's carrot cake pancakes, I've decided to continue this 'cake' theme and introduce you to oatmeal done the same way.   You can thank me now or later, however you choose.  Just passing on the love.

Carrot Cake Oats

1/2 cup quaker quick oats
1/2 cup carrot, shredded
1 cup unsweetened almond milk
1 tsp vanilla
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ginger
1 Tbsp brown sugar + more depending on desired sweetness
1 Tbsp raisins
1 Tbsp sweetened coconut
1 Tbsp chopped pecans

additional almond milk for serving

In saucepan, heat almond milk till it reaches a boil.  Add spices, carrot and oats.  Reduce heat and cook stirring constantly for 6-8 minutes, until carrots are tender.  Stir in vanilla, brown sugar and raisins.
Remove from heat, pour into bowl.  Top** with pecans & coconut.  Add additional milk if desired.  Devour.

Mmm...mornings + oatmeal = <3

**you can also top this with sweetened cream cheese (brown sugar flavour...Mmm)  Have fun, get creative, eat your oats!


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