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.
cool idea!
i’d love to have this for breakfast tomorrow!
am running low on some of the ingredients, though…bookmarked!apppreciate much your sharing and linking over at Food Friday, Peachhappy weekend!
Such a neat breakfast idea! Love he yummy ingredients!
This is such a healthy version of a carrot cake! Got all the flavors but not all the fat and calories! I love it. Thank you so much for sharing and wish you a great weekend.
I’ve been eating steel cut Irish oatmeal all week for a snack when arrive home. I’ve never thought of adding anything except maple syrup and a little butter. Super creative! Thank you.
This looks delicious! =D
wow! ang galing!
yay, i can do this! love nuts and raisins with oatmeal, but i’m doubtful on the pineapple.:p
i’m trying to make oatmeal more interesting.:(
wow, there’s a lot of ‘treasures’ in this oatmeal..deliciously healthy!
I like the individual serving! Lots of healthy goodies in this.
Sis, very creative you are! 🙂 Will try this one out… and oh by the way, I really like the way you take photos of food. 😀
I just love how you have dressed up this Oatmeal with a great combination! Hope you are having a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday.
Come Back Soon!
Miz Helen
Nevermind the missing cream cheese, I would eat this for breakfast any day with fresh almond milk instead of condensed!
In fact I think I might tomorrow 🙂
That’s one oatmeal I’d like to eat, healthy and delicious!
You, Peachy, never fail to make me drool over your food posts! I love the carrot cake and oatmeal tandem. I might try this one of these days. Only, I don’t have the ingredients I need.Yet. 🙂