Hey there, I have a cheesy joke for you:
Why did the carrot win an award?
… Because he was outstanding in his field! (Get it?! Hah!?)
Now that I’ve hopefully made you smile a little, here’s something else to be happy about – eating carrot cake for breakfast, whenever you feel like it, and not feeling bad about it. At all.
It’s completely possible.
And so darn delicious.
Don’t believe me? Just hear me out.
I love carrot cake. But I also love a good bowl of oatmeal. In fact, I could eat oatmeal at every meal, actually. It’s so versatile and filling, and I’m always looking for new ways to spice up my typical breakfast creation. While I’m a firm believer in the deliciousness of a simple steel-cut oatmeal with raspberries and sliced almonds, I am always up for experimenting and trying new things.
So when I stumbled across a recipe for a carrot-cake baked oatmeal on the Oh She Glows website, I was pretty stoked. My love for carrot cake can finally be taken to a whole new level, in that I can now eat it for breakfast. Sort of.
Check it out here: http://ohsheglows.com/2014/03/19/heavenly-carrot-cake-baked-oatmeal/
From this original recipe, I was inspired to make a simple and altered version that’s no-bake, quick, and simple. This morning treat is loaded with fibre, Omega-3’s, and protein, and will keep you satiated until your lunch break. Booya!
For those of you who would rather hit the snooze button in the AM than make yourself an extravagant breakfast to fuel your day, this one’s for you. And for those of you who have a sweet tooth and are hoping to ditch the sugary cereals, this one is for you, too. But really, this recipe is for everyone – cake lovers, oatmeal lovers, coconut lovers, unite! For the love of carrot cake, give it a try – you won’t be disappointed!
– 1/2 Cup shredded carrots (raw)
– 1/2 Cup coconut flakes, large – Handful of pumpkin seeds, salted
– 1 Teaspoon cinammon
-1 Tablespoon chia seeds
– 2 Tablespoons oats ( regular or steel-cut, it’s your choice!)
– 1 Teaspoon stevia powder -3/4 Cup plain yogurt ( greek or regular)
Instructions: Wash, peel, and grate carrots. In bowl or mason jar, combine grated carrots with coconut flakes and chia seeds. Add in steel cut oats, stevia powder, and cinnamon. Mix well. Add yogurt of choice (plain), and stir together. Sprinkle with pumpkin seeds. Place in refrigerator overnight for a thicker consistency, if desired. Otherwise, consume straight-away and enjoy!
One thought on “Super Sunday Snacks: Carrot- Cake Oatmeal”
Reblogged this on SauvignonBlancItis.