I originally started this post saying that one can only live on smoothies for so long, that was before I got the cold from hell, courtesy of one coughing, runny nosed 2 year old. Smoothies are pretty much all I’ve eaten the past 2 days with this sore throat. But before said cold, there was a strong desire for a warm, filling, healthy breakfast, that was, gasp, something other than a smoothie. That’s when I started playing around with the idea of carrot cake bread, which never took shape. Then morphed into carrot cake oatmeal which turns out to be much easier and quicker than bread anyway.
Before the recipe, some questions for you all, please tell me I’m not the only one with a household that is perpetually sick? Is this just a daycare, toddler, winter thing? I hardly ever used to get sick, what is the deal? It seems we’ve gone from fever to cough to runny nose and back again for months. Just when one person gets well, another goes down. I miss the days when Kleenex just stayed in the box.
Okay, enough complaining. To make this carrot cake oatmeal, I shredded some carrots and apples, added winter spices like cinnamon and cloves, poured in a healthy dose of almond milk and topped with nuts, berries and almond butter. It was divine and quite possibly my next breakfast obsession.
A few notes on the makings of the carrot cake oatmeal itself:
- I used quick cooking oats but if you want to use steel cut or some other kind feel free, it all works here.
- For the carrots, shred them on the finest grater setting. Because I wasn’t cooking the oats for more than a few minutes, the carrots needed to be very fine. I also prefer the texture without the grittiness of big clumps of carrot.
- I did the same for the apples but I’m not sure that it’s as necessary because the apples are so wet and fall apart a bit with heat.
- Toppings are just suggestions. I think walnuts would have been great instead of almonds.
That’s it! This recipe is so simple that you can make it on your way out of the house on a weekday or in a big batch on a lazy Sunday morning.
Now, here’s to getting well.
- ½ cup quick cooking oats (gluten free if needed)
- 1 cup water
- Pinch of salt
- Heaping ¼ cup of both finely shredded carrots and apple
- 1 teaspoon cinnamon
- 1 teaspoon cloves
- 1 teaspoon ginger
- 1 tablespoon maple syrup or brown sugar
- For toppings try: slivered almonds, walnuts, berries, almond milk or almond butter
- Place oats, water and salt in a pot.
- Bring water to a boil and stir in carrots, apples, cinnamon, cloves, ginger and maple syrup
- Stir until well combine and remove from heat.
- Top with your favorite toppings and a splash of almond milk.