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Carrot Cake Oatmeal, or "How to Deal with a 5:30 a.m. Carrot Cake Craving"

The inspiration for carrot cake oatmeal came to me around 5:45 on a Tuesday morning.  It was not really a conscious decision, "Hm, I think I will make some...yes, yes, that's it...Carrot Cake Oatmeal!"  No, it was more like, "Huh, geez, we got a lot of carrots.  I should probably use those before they go bad..."

The kiddos adored it, the sweetness of the carrots meant that we did not need to add much sweetener (yah!), and my mind quickly started reeling at all the ways I could tinker with it...dollop of sweetened, whippeed cream cheese in top, anyone?

Two generous servings whip up really quickly (and, yes, I am considering making a baked version of this, the only problem is that carrots react with baking soda and result in the carrots turning green...they are still perfectly fine to eat, but not as aesthetically pleasing...).


Carrot Cake Oatmeal

Ingredients:
1 c. gluten free oats
2/3  c. shredded carrots (approx. one largish carrot)
2-4 tbs. agave, honey, brown sugar, or other sweetener of your choice (depending on how sweet you like your oatmeal, and how sweet your carrots are!)
1/2 tsp. cinnamon
1/4 tsp. vanilla
pinch of ground cloves
pinch of salt
2 tbs. raisins and/or shredded, unsweetened coconut (optional)
2 tbs. toasted pecans or walnuts (optional)

Directions:
In a large, microwave safe bowl, add gluten free oats and just enough water to cover the oats.  Add the shredded carrots (the carrots will release additional water in the oatmeal), and remaining ingredients.  Microwave for 1 minutes, stir, then microwave another 1 minute or so (this depends on your microwave, so check after 30 seconds).

Depending on your idea of "sweet" and the sweetness of your carrots, you may need to add additional sweetener.  Or, in the alternative, if you plan on going with the sweetened cream cheese, you may want to go easy on the sweetener in the actual oatmeal.  You decide...I promise not to judge.

I also made on batch of oatmeal with a dollop of whipped cream cheese, for this you just take 2 oz. vegan cream cheese, 2 tsp vegan butter, and 1 c. powered sugar and whip with a hand mixer, then dollop on top of your carrot cake oatmeal or, better yet, bury it in the center of the oatmeal and let it melt a bit and cling to spoon as you delve in!

This is one of those super easy recipes that can also help ward off a mad carrot cake craving at 5:30 a.m. on a Tuesday...not that I know anything about that.




MrsSpock  – (August 20, 2011 at 4:53 PM)  

Perhaps I may try this with the purple and yellow carrots from the farm...

Kristen  – (August 25, 2011 at 8:23 AM)  

This looks good. Another way to have healthy carrot cake is to shred some carrots, dates, nuts in the food processor, add some cinnamon, and cover with coconut milk. Instant (healthy) carrot cake. :)

Devouring the Seasons  – (August 25, 2011 at 3:32 PM)  

Kristen, that sounds good, I will have to try that!

Mrs. Spock, an awesome use of carrots!

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