Carrot Cake for breakfast?!? Sign me up!
Do you dream about food? I do, like every single night. Sometimes they’re nightmares of me burning the cauliflower buffalo wings the day all my Omni friends were coming over. Sometimes I’m just riding a vegan marshmallow cloud to French Fry Island, causing me to wake up with a very hungry tummy.
Last night I dreamt I was eating cake, a whole cake, all to myself. So, obviously when I woke up I needed to make it happen. I am a HUGE fan of carrot cake and what better cake to make for breakfast than carrot. I mean it’s super healthy right. It’s like vegetable-cake so… Duh!
Guilt free, delicious, vegan breakfast here we come!!!
Carrot Cake Oatmeal
What you’ll need:
1 cup organic rolled oats
1 cup unsweetened almond milk
1 carrot shredded (about a cup)
1/3 cup raisins
2 tablespoons maple syrup
1 tablespoon cinnamon
1 sprinkle nutmeg
1 pinch sea salt
1 handful chopped candied pecans
1 tablespoon chia seeds
1 tablespoon flax meal
1. Put all your ingredients in a small sauce pan. Cover and bring to a boil.
2. Reduce to a simmer and let it cook uncovered until all the liquid has evaporated. You might need to add 1/4 cup of water if you like your oats a little more mushy. Check on it while it’s simmering and give it a stir.
3. Split into 2 mason jars. Enjoy one this morning and save one for tomorrow!
Or I guess you could share it with someone you love… 😉
That’s all folks! Breakfast just got fun again!
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