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)

Ingredients:

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

Directions:

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!