You won’t believe how many carrot cake pictures I’ve ogled at last night. Thoughts of rich, fluffy cream cheese frosting swirled in my head non-stop.
I even listed ingredients so I could buy them today and make a big dense, moist, delicious Carrot Cake later.
I thought about how I could eat a big slice and mutter a shameless excuse of eating my serving of vegetable for the day just because it has carrots in it.
I reminded myself that I’m trying to eat healthy and that I needed to shed a few lot of pounds. I gathered up everything that I have of that mysterious thing called willpower….. But the call of cinnamon, nutmeg and carrots is too hard to resist.
So I got an idea…. inspired by this vivid imagination of the scent of cinnamon and nutmeg wafting through my kitchen.
Ah, carrot cake in the form of my morning oats — Carrot Cake Oatmeal!
It’s healthy and yet, it satisfies my craving for cake. Indulgent. It’s dessert and breakfast in one.
My only disappointment in making this recipe is that I wasn’t able to make cream cheese frosting. I forgot I was out of cream cheese and my sari-sari store neighbor doesn’t sell one.
Oh well, there’s always tomorrow….
- ½ cup rolled oats
- ½ cup shredded carrots
- 1 tbsp condensed milk
- 1 tbsp maple syrup
- ½ tsp cinnamon
- ½ tsp nutmeg
- 1 cup water
- 1 tbsp walnuts/pecans
- 1 tbsp raisins
- 1 tbsp pineapple tidbits
- 1 tbsp cream cheese
- 1 tbsp maple syrup
- In a medium saucepan, heat 1 cup water and rolled oats and bring to a boil.
- Simmer until cooked.
- Add shredded carrots, condensed milk, cinnamon, nutmeg, and maple syrup and let simmer for 20 seconds.
- Stir in raisins, walnuts/pecans, and pineapple tidbits
- In a small bowl, combine maple syrup and cream cheese and stir until smooth
- Serve oats in bowls, topped about 2 teaspoon of cream cheese and more pineapple tidbits, nuts and raisins.
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