Tuesday, February 26, 2013

Carrot Cake Oatmeal

One rare morning, not long after Eli was born, I somehow found enough time to make the most delicious bowl of oatmeal of my entire life. No joke. 

I'm sure the fact that it was inspired by one of my favorite cakes, had something to do with it. 




I love cake for breakfast. Not only is it delicious, but it's also kind of nostalgic for me. It was always a tradition in our house that on the day after our birthday, we were allowed to have a piece of our leftover birthday cake for breakfast. 


Usually it was my mom's amazing buttermilk chocolate cake, which is very similar to The Pioneer Woman's well known "The Best Chocolate Sheet Cake. Ever." Seriously, it is the best chocolate cake. Ever. 

P-Dub may have made the cake famous, but to me, it will always be my mama's cake.

That cake however, was not the inspiration for this oatmeal. Although, I may have to try that one of these days. No, this oatmeal was inspired by my second most favorite cake: carrot cake. 

I love carrot cake because 1. It's delicious 2. I can't get enough of the cream cheese frosting 3. The fact that it has carrots in it cancels out the fact that it's cake because you're getting your veggies. And if you're like me and like it with pineapple as well then you can have two pieces guilt free because it's practically good for you.

Since it wasn't my birthday and since carrot cake may not be quite as healthy as I like to make out to be in my mind, I created this oatmeal which gives me the best of both worlds: the deliciousness of carrot cake + a hearty, healthy breakfast. 



The pictures do not do this recipe justice. Unfortunately, they were taken in my "I just had a baby and I'm delirious from lack of sleep" phase so there wasn't a whole lot of creativity or effort put into them. 

I'm pretty sure I was just trying to hurry and capture my creation so I could get to more important matters like actually eating the oatmeal.

Guten Appetit!


Carrot Cake Oatmeal 
2 cups Oats
3-4 cups Non-Fat Milk
1 Carrot, finely shredded
2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon Ginger
1 tablespoon Vanilla Creamer (I like Coffee-Mate's Natural Bliss)  
1 tablespoon Almond Butter
1/2 cup Raisins

For the Cream Cheese Topping:

3 ounces Reduced Fat Cream Cheese, softened
1/2 tablespoon Vanilla Creamer
1-2 tablespoons Powder Sugar

In a saucepan over medium-high heat, combine all ingredients and bring to a boil. Reduce heat to low and cook until oats are soft and the milk is absorbed. 

While the oatmeal is cooking, stir together the cream cheese, creamer and powder sugar until smooth.

Dish up oatmeal and top with cream cheese mixture and nuts.   

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