Can you believe that the first day of spring is this Friday?! Didn’t we just have Christmas and now Easter is just a few weeks away! It’s funny how fast time goes by. I however can’t wait for the warmer weather to stick around. Even though we had an unusually warm weekend here in Colorado, the morning temperatures are still pretty chilly. When I get back from my morning runs I often crave a warm breakfast. Last week I was experimenting with oatmeal and came up with this delicious Carrot Cake Oatmeal!
Okay, okay, so maybe it’s not as sweet and decadent as a slice of carrot cake. Yes I know there is no cream cheese frosting on it, that is after all the best part about carrot cake. BUT, all the flavors of that delicious slice of carrot cake are sitting right here in this bowl of oatmeal AND it’s totally healthy so we can eat it for breakfast!
For me carrot cake is totally a spring time dessert. I suppose it’s because when I think of carrots I think of rabbits and rabbits go along with Easter, and Easter is in the spring…makes sense right? Now I’m not saying that if I was offered a piece of carrot cake in November I would turn it down, I mean come on, who is going to turn down free cake? Crazy people that’s who. However, for me carrot cake will always go together with spring.
Enough talk about cake, it’s making me want a piece. This oatmeal. It’s good, go make it. I could just stop right there and some of you would be on your way to the kitchen to whip up the glorious bowl of oats. Some of you though may need a little more convincing. So here’s what’s going down in the oatmeal. Obviously there’s oats, duh. I cooked the oats in a combination of water and milk, but feel free to use all of one or the other. Once the liquid came to a boil I added in the oats, shredded carrots, raisins, maple syrup, and all those warm spices you find in carrot cake (cinnamon, ginger, and nutmeg).
After the oats absorbed most of the liquid I turned off the heat, covered it with a lid, and let it rest for a couple minutes so it could finish cooking and absorb any of the remaining liquid. To finish off the carrot cake oatmeal I added in the remaining raisins, maple syrup, and some vanilla extract.
I topped the oatmeal with chopped pecans and a sprinkle of shredded coconut. The oatmeal was everything I loved about carrot cake in a warm, healthy, bowl of oatmeal. It’s the perfect breakfast for anyone who loves the idea of having dessert for breakfast without the guilt!
- 1 cup water
- 1/2 cup unsweetened almond milk or milk of choice
- 1 cup gluten free rolled oats
- Pinch of salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon gound nutmeg
- 1/4 teaspoon ground ginger
- 2 tablespoons maple syrup, divided
- 1/2 teaspoon vanilla extract
- 1 cup shredded carrots
- 1/4 cup raisins, divided
- 2 tablespoons toasted chopped pecans
- 2 tablespoons unsweetened shredded coconut (optional)
- In a medium sized saucepan bring the water, milk, and pinch of salt to a boil. Once the liquid is boiling add in the oats, shredded carrots, cinnamon, nutmeg, ginger, 1 tablespoon maple syrup, and 2 tablespoons of the raisins. Reduce the heat to medium low and simmer for 4-5 minutes or until most of the liquid is absorbed.
- Turn off the heat, cover the pan with a lid, and let the oatmeal rest for another 2 minutes or until all the remaining liquid is absorbed. Remove the lid and stir in the remaining maple syrup, raisins, and vanilla.
- Serve the oatmeal topped with the chopped pecans and coconut if desired.
Amount Per Serving: Calories: 347Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 117mgCarbohydrates: 64gFiber: 8gSugar: 27gProtein: 7g
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