Tuesday, April 24, 2012

Carrot Cake Oatmeal {Healthy Option}

If you don't know this by now...I am a LOVER of oatmeal!

I love being able to 'dress it up' in some luscious ways.

It's been a few weeks since I posted an oatmeal recipe, so I figure I'm overdue...*-*

I made this nutritious breakfast while I was recently suffering with an infected tooth.  It hurt to open my mouth very far, so I was sticking with soft foods...that meant, lots of oatmeal!
(No doubt, my cholesterol is thankful=)

So when I saw this was a featured recipe at Foodbuzz, but actually posted at this blog - Katherine Martinelli  - I immediately ran to the kitchen to try it.

It didn't disappoint at all.


Think of sneaking veggies into your kids breakfast!

(I won't tell if you won't=)

I later thought about adding a dallop of cream cheese too, but alas...that was after I'd already scarfed it down.

The cinnamon/nutmeg in this make it so tasty.  I topped it with flax seed and agave nectar and a few chopped pecans. 

MMMMMM! at its finest!

Hope you'll give it a try.  You could always grate your carrots the night before so things could be prepared faster in the morning.

The original recipe calls for steel cut oats, but since I didn't have any, I used old fashioned, and cooked it in the microwave instead of on top of the stove....cause I couldn't wait!! 


CARROT CAKE OATMEAL

1/3 c. old fashioned oats
(If you want to use steel cut oats, soak them overnight in 1.5 cups boiling water)
1 c. milk (I used 1%)
2 carrots, finely shredded
pinch of salt
1/2 Tb. ground cinnamon
(I used a little less)
couple dashes of nutmeg
1/2 tsp. vanilla extract
brown sugar/agave nectar/maple syrup to sweeten
chopped walnuts/pecans for crunch and chia seeds for garnish

In large microwave bowl, mix oats and milk. Cover; cook on high for 2 minutes, then stir. Then cook 1-1/2 minutes longer; stir, then 1 minute longer, or until it reaches desired thickness.

Sprinkle with salt, cinnamon, nutmeg and vanilla. Mix well to blend.

Serve hot topped with agave, maple syrup, nuts and/or chia seeds.

Yield: 1 serving

(If cooking on top of stove, it should take about 10 minutes)