Monday, July 15, 2013

Carrot Cake Oatmeal

Carrot Cake Oatmeal - a healthy version of a sinful dessert for breakfast! |

One of my favorite parts of summer growing up was that you could sleep in. I've never been one to hate sleep. My kiddos on the other hand (who are 6 and 5) are early birds. With the sun coming up at 5:30am, it is hard for them to stay asleep when it's so bright out. Of course, I am not a morning person and not ready to be up at 5:30 in the morning. Since Nick is deployed, the kids love to crawl in bed with me after the sun comes up. For some reason, this just means we end up sleeping until 9am. By then, we need a quick breakfast.

That's one of the best parts about oatmeal. It's fast. But you can get sick of regular old bland oatmeal with cinnamon sugar mixed in. So this recipe definitely called my name. I loved the pineapple in it a ton and the maple yogurt topping was delicious. We didn't have any coconut or pecans in the house when I made this oatmeal, but I'll be sure to try that next time as I'm sure it only makes this breakfast that much better!

What you need:
  • 1/2 cup oats
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 cup shredded carrots
  • Diced pineapple
  • Dash of salt
  • 1 tsp. vanilla
  • 1 tsp. brown sugar
  • 2 Tbsp. yogurt
  • 1 tsp. maple syrup
  • 1 Tbsp. chopped pecans
  • 1 Tbsp. shredded coconut
  1. Mix together oats, milk, water, carrots, pineapple, and salt in a saucepan. Heat over medium and almost bring to a boil, cook for 5 to 7 minutes.
  2. Add vanilla and brown sugar.
  3. Mix together yogurt and syrup for icing. Top oatmeal with icing and then top with pecans and coconut, if desired.

Recipe from Kath Eats Real Food

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