Figuring out what to make for breakfast is always a
challenge for me. I can always think of so many lunch and dinner ideas but when
it comes to breakfast.....my mind goes blank.
I was excited to see this breakfast recipe from the people at Meatout
Mondays (meatoutmondays.org). Meatout Mondays sends out a colorful weekly
e-mail newsletter that delivers a delicious vegetarian recipe every....you
guessed it, Mondays. It was an easy to make twist on something familiar and my boys loved that they were getting to eat "cake" for
breakfast!
Carrot Cake Oatmeal
(Meatout Mondays archive recipes)
If you love the idea of cake for breakfast and working
some veggies in too, this recipe is a must. It's really easy to make, and gives
you the indulgence of carrot cake (complete with icing!) without the hassle or
heavy feeling. It's the perfect start to your day.
Ingredients:
1 cup almond milk (or any other non-dairy milk)
1/2 tsp. fresh lemon juice
2 Tbs. coconut milk cream* (optional) I didn't have any coconut cream on hand but it tasted fine without
1/2-1 tsp. ground cinnamon (to taste)
1/4 tsp. ground ginger
1/8 tsp. ground nutmeg
pinch of salt
1 large carrot, finely grated (1 heaping cup)
1/2 cup regular oats
1 tsp. pure vanilla extract
2 Tbs. pure maple syrup
1 Tbs. crushed walnuts
Topping (optional): 1 Tbs. crushed walnuts, 1 Tbs.
coconut milk cream* + 1/2 tsp. maple syrup (to drizzle on top), shredded
coconut, cinnamon, and raisins
*Use just the cream off the top of a can of coconut milk
or mix coconut butter with a bit of almond milk.
Directions:
In a small pot,
heat the almond milk, lemon juice, and coconut cream on medium heat.
Stir in spices
and salt until they're dissolved into the liquid.
Stir in grated
carrot and oats; cook for about 8 minutes or until oats are soft.
Remove pot from
heat, and stir in vanilla, maple syrup, and walnuts.
Serve with the
topping ingredients and/or whatever else you want to make your carrot cake
oatmeal amazing.
