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weekend wonder : carrot cake oatmeal

March 5, 2011

There are few things I love more than a long Saturday morning.  Sleeping in, working out. Sports Center, Food Network, magazines, blogs, and books. But especially…

breakfast.

Oh breakfast, my favorite meal of the day. You’re a gem.

I love going all out on weekend breakfasts, making good use of the extra morning time that weekdays rarely offer. This carrot cake oatmeal is an excellent use of that time!

The recipe here is adapted from this recipe here (be sure to check out the rest of that website for more amazing recipes, especially for oatmeal).

And we’re off! Start with the following:

1/2 cup oats

1 cup shredded carrots (I pulsed about 10 baby carrots in a food processor, so much easier than grating!)

1 cup milk (I used almond milk and it was great!)

1 Tbsp lemon juice

1 Tbsp maple syrup

1/2 Tbsp vanilla

Combine all of the above ingredients in a saucepan. Stir continuously over medium heat until desired consistency is reached, about 8 – 10 minutes.

Add in:

3/4 tsp cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

1 Tbsp ground flax seeds (just for sneaky nutrition)

Stir and adjust for preferred taste. Spoon into a bowl and top with:

1 Tbsp chopped walnuts

1 Tbsp shredded coconut (I was out, so it’s not pictured here. Major bummer.)

Extra maple syrup

Extra milk

And enjoy!

This is seriously one of my favorites for any time of day, not just breakfast! But really, who doesn’t want carrot cake for breakfast? Can I get an amen? And if consumed on a Saturday morning with a big cup of pumpkin spice coffee…it’s a great start to the weekend.

Trust me. I’m speaking from experience, here.

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