Anna Maria Locke

carrot cake oatmeal


The temperature is supposed to be in the 100's here all through the weekend. Indian Summer whaaat! Even though I have an outdoor job, I eat oatmeal for breakfast year-round (addicted) and assuming that your September is feeling a little bit cooler than here, I'll share my latest recipe.

I am always looking for ways to sneak veggies into breakfast, because it makes me feel soooo healthy and virtuous for the rest of the day. I like sweet breakfasts over savory, so this is sometimes tricky (and usually involves green smoothies), but this oatmeal is pretty good too.

Carrot Cake Oatmeal
Serves 1
Approx. time: 10 minutes
-one carrot
-1 cup water
-sprinkle of salt
-1/2 cup old-fashioned oats (NOT instant)
-a pinch of spices such as cinnamon, nutmeg, ginger, allspice, cloves
-mix-ins and toppings such as golden raisins, chopped/canned pineapple, coconut, hazelnuts, walnuts, etc.

Bring the water and a pinch of salt to a boil in a small pot. While the water is heating, grate/shred the carrot and add to the pot. When the water reaches a boil, stir in the oats, spices, and raisins (if adding). Let the oats cook for about 5 minutes, until all the water is absorbed. Add the rest of your fruit/nut mix-ins, top with milk (almond milk is good on oats), and eat with coffee.