Hello again! Long time no talk. College has started up again, and that means 3 square meals a day and a whole lotta food “study” breaks. As a result I haven’t been doing much cooking besides a smoothie here and there. Since my school doesn’t serve Sunday breakfast, I made this oatmeal last night and ate it cold out of the fridge this morning.
This oatmeal has plenty of shredded carrots for texture and bulk, and I also added coconut flour and almond butter for flavor and body. Oatmeal normally doesn’t keep me full (I’m a scrambled eggs or breakfast taco gal at heart), but the extra fiber from the coconut flour and fat from the almond butter does the trick.
One last thing, now that I’m looking at these pictures, I’m thinking that a nice dollop of vanilla greek yogurt (“cream cheese frosting”) would have been great on this. Try out that route if you’re adventurous.
Carrot Crumb Cake Oatmeal
- 1/4 cup shredded carrots
- 2/3 cup water or milk
- 1 packet Quaker lower sugar maple & brown sugar oats*
- 1 tbs almond butter
- 1 1/2 tbs coconut flour
- 1 1/2 tbs raisins
- granola, to top oatmeal**
- In a mug, or in my case, a paper cup, add the shredded carrots and 1/3 cup of water or milk.
- Microwave for 2 minutes, or until the mixture is hot and the carrots are beginning to soften.
- Add the remaining 1/3 cup of water or milk and the packet of oats. Microwave for another 2 minutes, or until the oats are beginning to foam up.
- Stir in the almond butter, coconut flour, and raisins. Add a bit more water or milk if the oats seem too thick.
- Serve immediately, or refrigerate overnight and serve cold. Top with granola, and a drizzle of maple syrup if desired.
*Or, replace with 1/3 cup quick oats + maple syrup, to taste.
**I used crumbled nature valleys bars (I can get it at my dining hall) and the pieces added a nice crunch and sweetness, but most plain granolas should work. If your granola is chunky, pulse it in a food processor before serving.