Carrot Cake Oatmeal

I finally did it! I gave carrot cake oatmeal a second chance.

I tried it once. Long, long ago. I believe it was one of the very first recipes I tried as I was learning to make my own oatmeal (as opposed to the Quaker instant packets). It didn't sit right with me. I'm not sure if I made it incorrectly, or if I was still just learning to like the texture of this new stovetop porridge.

Either way, I swore it off for years. I don't know what happened, but something compelled me to buy some carrots from the farmers market this weekend so I could try it again.

Happily, I enjoyed it much more this time! I used honey instead of maple syrup (real maple syrup is too expensive and fake maple syrup is too....fake), and it turned out well. I think what turned me off the first time is that it's not nearly as sweet as actual carrot cake (which is one of the sweetest desserts my mom makes; it's almost sickening to think about!). However, now that my taste buds are more...normal (?), I found this oatmeal to be delicious and satisfying.

I didn't have walnuts on hand, but if I did, they definitely would have been included! I changed very little from  Angela's recipe (link below); I basically just reduced it to a single serving (the original served two).

P.S. I have big news for you...but I'll save it for my next post.

Carrot Cake Oatmeal
(Adaped from Oh She Glows)

Required Ingredients

1/2 cup regular rolled oats

1 and 1/4 cup liquid (water and/or milk of choice)

rounded 1/2 cup grated carrots (I used two smallish medium-sized carrots)

1/2 tsp vanilla extract

1/2 tsp cinnamon
1/8 tsp ground ginger
pinch of ground nutmeg

pinch of salt
1 tbsp. maple syrup, agave, or honey
1/8 tsp blackstrap molasses (optional)

1. Bring 1 and 1/4 cup liquid (I used 1/2 cup soy milk and 3/4 cup water) to a boil, add 1/2 cup regular rolled oats, and reduce heat to medium. (If you'd like to add flax or chia seeds, do so now. Both would work well in this recipe.) 
2. Add grated carrots immediately. I shredded mine up while waiting for my liquid to boil.
3. Once more of the liquid has dissolved, add vanilla extract, cinnamon, nutmeg, ginger, and salt. Then add your sweetener. If using agave or honey, I recommend adding the optional molasses to add more flavor depth. Stir.
4. If you'd like to add any extra ingredients (coconut oil, dried fruit, nuts, sunflower seeds), do so now. Like the original recipe, I recommend raisins and walnuts.
5. When you're pleased with the consistency of the oatmeal, transfer to a bowl. Serve with another splash of your milk of choice and any other additional toppings (shredded coconut, nuts, etc.). If you're ambitious (unlike me), you could top with a cream cheese frosting (here's CCK's vegan/healthier version). You could also use plain greek yogurt, if your diet permits.

**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  Thanks!