Sunday, October 31, 2010

Cake for breakfast?

Every chance I get, I look for a reason to incorporate Carrot Cake into my every-day meals.
One morning I woke up to the thoughts of Oatmeal and Carrot Cake and figured nothing could be more perfect than combining the two!
Carrot Cake Oatmeal is a nutritious breakfast option that can allow you to have cake everyday, not just on your birthday!
Simply the most perfect combination of sweetness and spices with a crunch.

 Carrot Cake Oatmeal
Author: Brenna Bowers
Serving: 2, (1/2 cup each)
2 cups low-fat milk
½ a large carrot, peeled and shredded
½+a pinch tsp cinnamon
1/8 nutmeg
1/4 tsp maple flavoring
1 cup quick oats
2 Tbs brown sugar
¼ cup pecans, chopped
1/8 cup sweetened coconut (or raisins)

Frosting (optional):
½ cup vanilla yogurt
2Tbs maple syrup

In a saucepot combine milk, shredded carrot, cinnamon, nutmeg, and maple flavoring. Bring to a boil. Stir in oatmeal, pecans and coconut/raisins and take off heat. Place lid on, trapping the steam and set aside for 5 minutes for the oatmeal to set up.

Frosting (optional):
In a small bowl, stir together yogurt and maple syrup. Top each serving with a dollop of frosting and enjoy!

 *Brenna would love to hear of your favorite oatmeal combination. I would happily write a recipe for you!

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