How To: Healthy Breakfast – Carrot Cake Oatmeal

Cake for breakfast, anyone?

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I know, the bowl before you may not look like your traditional slice of carrot cake, but c’mon now, did you really think we were going to give you an actual piece of cake for our “healthy breakfast” post?

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Oh, you did? My deepest apologies.

But I don’t think you will be disappointed after you dig into a bowl of comforting steel cut oatmeal, full of all the flavours of your traditional carrot cake.

Cinnamon, orange zest, raisins, and vanilla combine with light coconut milk and a whole cup of carrots to mimic those flavours of the traditional carrot cake dessert. And a Greek yogurt topping adds that creamy finish.

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IMG_2324So now you CAN have your cake and eat it too –

Except it’s not cake – it’s a vegetable filled bowl of oats. Just as good as a huge slice – actually better than a huge slice of cake. Have I ever lied to you?

Dara

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Carrot Cake Steel Cut Oatmeal

Serves 4
Meal type Breakfast
Website Adapted from Cookie and Kate

Ingredients

  • 3 Cups water
  • chopped walnuts and Greek yogurt (for topping oatmeal)
  • 1/2 Tsp kosher salt
  • zest from 1 clementine
  • 1 Tsp vanilla extract
  • 1 cup grated carrots
  • 2/3 cups raisins
  • 3/4 Tsp cinnamon
  • 1 cup light coconut milk
  • 1 cup steel cut oats

Note

These oats can be made ahead and reheated throughout the week - simply top with a little extra coconut milk (or any milk in your fridge) and microwave for about a minute. If you like your oatmeal a little sweeter, add some honey or maple syrup when serving. They are also easily customizable - swap the raisins for dried cranberries and use whatever nuts you have in your pantry for topping, or leave the nuts out all together. And if you don't like yogurt, eat them plain, although I really like how the yogurt cools the oats down and adds a nice creamy finish.

Directions

1. Bring water and coconut milk to a boil over high heat in a small saucepan. Once boiling, stir in oats, carrots, raisins, cinnamon, and salt. Decrease heat to medium low and partially cover the pot.
2. Cook the oats, without stirring, until they are soft and chewy and the liquid has thickened. It should take about 25 minutes. Remove from heat and stir in the clementine zest and vanilla. Cover and let the oatmeal rest for 5 minutes before serving.
3. Serve topped with a dollop of Greek yogurt and walnuts, if desired.

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