Carrot Cake Oatmeal
April 15, 2014, 6:19 a.m.
It's finally starting to rain here, which is a welcome break from the humidity we've been getting lately. Although I hear that Mother Nature is being quite moody back in Canada, so I am feeling good about having to deal with humidity instead of snow...
That being said, we get colder days now and a nice warm bowl of oatmeal is a nice treat in the evenings to enjoy warm food again without sweating. Although, mango season is now in full swing and I cannot get enough of them. They are like nature's candy!
As a kid, I usually had my oatmeal the same way every time; plain with heaps of brown sugar on top. Simple and delicious paired with a few slices of toast to dip in. Now I like to play around with the flavors I can achieve. The Carrot Cake oatmeal is a result of said play time.
The first gluten free cake I ever baked (successfully) was a heavily spiced carrot cake smothered in cream cheese icing. While this bowl lack the icing portion, it more than satisfies any craving that may arise.
I also noticed lately that oatmeal has become somewhat of a food trend in the blogging world, overnighted, baked it comes in a million different methods and flavors now. Gone are the days of pouches of quicks oats with mystery powders and dried fruit to bring flavor to a staple.
I have to say, that I am very happy I will never eat one of those again. I mean, I loved them at the time, but looking at the long list of ingredients on those things now has me running for the produce aisle.
Carrot Cake Oatmeal
A classic dessert... for breakfast. Although this bowl of awesome is much healthier than it's traditional flour and oil counterpart! A perfectly spiced blend of wholesome oats, carrots and raisins with just enough sweetness to make any day great.
3/4 cup raw sugar - coarse*
1/3 cup water
2 cup quick oats
2 cup carrot - finely shredded
1 Tbsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger - ground
3/4 cup raisins
- * If you are using a fine sugar, reduce to 1/2 cup
- In a medium sauce pan, bring the sugar and water to a boil and let thicken. Keep an eye on it so that is doesn't burn and stir often.
- In another pot, cook the oatmeal with the carrots and spices with as much water as you prefer. I usually use a 1:1 ratio.
- Once the oatmeal is cooked, stir in the caramel and raisins.
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