This month I’ve been seriously lacking in some creative kitchen juice, I blame the change in seasons…for my light bulb moment!
Because what is better than some autumn flavors to slowly wined down the seasons? From cinnamon to raisins, this time of year is jam packed with some of my favorite flavors & colors.
I have been toying with the idea of adding veggies to my breakfast, and as amazed as I am with those using baby marrows or eating salads first thing in the morning, I am an oats girl through and through and couldn’t see myself starting the day any differently.
Then I thought, what none breakfast food could I eat so early? ‘Cake? No no Candice don’t be silly. Yeah but carrot cake surely is more veggie than cake?’ Oh the lies we make up for ourselves. Any way in a nutshell I came to the idea of carrot cake oatmeal that used the same flavors, just mixed & mooshed till it was breakfast like.
Now I know you are thinking this must be strange however when the carrot, honey, cinnamon and nutmeg get mixed together something magical happens. It’s almost as if the flavors get candied in flavor and with the oats create one hell of a treat for breakfast!
And that’s how you make your cake AND eat it!
All my love,
- 1/2 cup water
- 1/2 cup almond milk
- Pinch of salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon raw honey
- 1/2 cup grated carrot
- raisins, divided
- chopped pecans
- 2 tablespoon unsweetened shredded coconut (optional)
- In a small 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 teaspoon raw honey, and 1 tablespoons of the raisins.
- Reduced the heat to medium low an 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 raisins.
- Serve the oatmeal immediately in a bowl and top with the chopped pecans and coconut if desired.