Sunday, April 5, 2015

Carrot (cake) oatmeal

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What better way to start your Easter morning than with some carrots? That might not sound as exciting, but how about carrot cake? Here’s a recipe for something just as delicious but in the form of a healthy breakfast. This carrot cake flavored oatmeal is made with old fashioned oats (I like the texture better that way), but it can be easily adapted for quick oats.

½ cup old fashioned oats
¼-½ cup finely grated carrots (I used a heaping ¼ cup) - If you buy shredded carrots from the store, you can pulse them in the food processor a few times to make them finer.
½ cup milk
¾ cup water (the milk/water proportions can be adjusted to your liking)
2 tsp brown sugar
~⅛ tsp cinnamon (adjust to taste)
pinch of nutmeg
pinch of cardamom (optional)
1 tbsp raisins
chopped walnuts/pecans (optional)
honey (optional)

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Heat milk and water in a saucepan. Add carrots and let it come to a boil. Add oats, sugar, spices, and cook on medium heat stirring occasionally. After a minute or two add the raisins. Cook till the oats are cooked and most of the liquid is absorbed (about 5 minutes). Add more milk or water if required.

If using quick oats, cook the carrots with milk and/or water for a few minutes. Then cook the oats with the carrot + liquid mixture along with sugar, spices and raisins.

Serve warm topped with chopped nuts and a drizzle of honey.

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Wish you all a happy Easter!


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