April 15, 2014

Carrot cake oatmeal

Ever since I ran across the recipe for carrot cake oatmeal on Oh She Glows, I've been obsessed with making it!  As one of our instagram followers commented, "dessert disguised as breakfast" is always a win!

Here's my tweaked version of carrot cake oatmeal.  I always make enough for two servings, so I can share, or have a helping today and another tomorrow morning when the flavors completely meld and reach new heights of awesome.

Plus, this is a fantastic recipe if you have just had your wisdom teeth out, and need some really, really delicious mush to help get you through. Just thoroughly blend everything except the greek yogurt and maple syrup in a food processor or blender before cooking.

If you use gluten-free oats, this is a gluten-free recipe. The original recipe on Oh She Glows is a dairy-free vegan version.

Carrot cake oatmeal
makes 2 generous servings

1 cup shredded carrots (about 1-2 medium-sized carrots)
1/2 c rolled oats
4-5 pieces crystallized ginger, finely chopped
1 tsp ground cinnamon
1/4 cup chopped walnuts
1/4 cup raisins
1/4 cup shredded unsweetened coconut
2 tbsp ground flax seed
1 cup milk (I like whole milk, you can sub in almond, soy, etc. to taste)

topping for each serving
4 oz plain Greek yogurt (I love Wallaby brand, and Fage 2% is a close second)
1-2 tbsp pure maple syrup

1. Mix together all of the ingredients, except for the toppings.  Microwave one portion at a time for about 1 min 30 seconds, stir, then another 1 min 30 seconds til fluffy and cooked through.  Or you can heat while stirring on the stovetop til you have a fluffy warm mixture.

2. Top each serving with the Greek yogurt and drizzle with the maple syrup.

3. Enjoy a surprisingly healthy dessert for breakfast!

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