Thanks to the end of daylight saving time, we are getting a bit more sunlight in the mornings, but the temperatures are undoubtedly dropping. You may need a breakfast that warms the soul to get you out of bed in the morning. This carrot cake oatmeal is just the thing. Offering the benefits of whole grains, rolled old-fashioned oats create a vessel for all the delicious ingredients of carrot cake. Adults and children love this recipe, and note that it is just like having dessert for breakfast. Apples are in season and offer a delicious sweetness to this dish. And who doesn’t love getting a serving of fruits and vegetables first thing in the morning? Walnuts or pecans provide some healthy fat and protein, making it a well-rounded delight. Try to find unsweetened coconut if you can, but if not, you may want to reduce the amount of brown sugar.
At the Sylvia Center, students learn a lot about adding flavor to their food. Plain oatmeal is rarely anyone’s favorite dish, but adding these spices (cinnamon, ginger and nutmeg) transforms the oats into a delectable treat inspired by the season. You could also swap out these three spices for “pumpkin pie spice,” a blend of all the above and more. We hope this recipe provides you a morning of warmth, comfort, spice, and everything nice.
Carrot Cake Oatmeal
½ tablespoon butter or vegetable oil
1 apple, diced
½ tablespoon brown sugar (optional: more to taste)
1 cup old-fashioned rolled oats
2 cups water or milk of choice
1 large carrot, shredded
¼ cup shredded unsweetened coconut
1 tsp cinnamon
¼ tsp ground ginger
¼ tsp nutmeg
¼ cup chopped walnuts or pecans
1. In a small saucepan, heat butter or vegetable oil over medium heat. Add apple and brown sugar. Sauté lightly until it becomes slightly tender.
2. Add oats, salt, and water or milk. Bring to a boil.
3. Reduce heat to a simmer. Add carrots, coconut, and spices.
4. Cook over low heat for 5 minutes or until desired consistency.
5. Add chopped nuts. Sweeten with more brown sugar, if desired.