Author Notes
What could possibly be better than cake for breakfast?!…or better yet carrot cake for breakfast! it's my favorite cake and oatmeal is my favorite breakfast. this is my recipe for carrot cake oatmeal. It's been a favorite of mine for years and it will never get old. —chai monkey
Ingredients
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1/2 cup
dry, Irish style oatmeal
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3-4 tablespoons
Thompson raisins
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1/2 cup
organic skim milk
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1/4 cup
water
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1/4 teaspoon
cinnamon
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Pinch
cardamom
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Pinch
ginger powder, cloves, nutmeg
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pure maple syrup
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2 tablespoons
chopped pecan nuts
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1 tablespoon
coconut flakes, unsweetened
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1 teaspoon
vanilla extract
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6-8
large baby carrots, grated in food processor.
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1/4 cup
light coconut milk
Directions
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Finely grate carrots. and set aside.
Bring 1 cup of liquid (water, milk and coconut milk) to a slight boil on the stovetop in a small pot with spices and vanilla extract. add the oatmeal. stirring a little with a wooden spoon. cooking oats slowly and keeping flame low.
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After the oats start to thicken up a little, 2-3 minutes, add the grated carrot (about 3-4 heaping tbsp of finely grated carrot) mix it in, and the raisins(the raisins will plump up!)
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While oats are slowly cooking, toast pecans and coconut on a pan, until golden brown and toasty, All of the liquid will be absorbed and the oats will look thick, fluffy and cooked after about 8-10 minutes. put it in a bowl and add the toppings! sprinkle more cinnamon and more maple to your liking, enjoy!
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