Carrot cake oatmeal

P1060489_lznA little kids dream: Carrot cake for breakfast. Heavenly cinnamon smell paired with moist cake and sugary taste…and then mom forcing us to eat a good and healthy breakfast and we secretly thought: “and when I grow up, I’ll eat cake for breakfast every day”.
Now we’re all (somehow) grown up and old enough to decide what we eat for ourselves, but somehow a cake doesn’t last me that well through a morning of class (surprise, surprise, Mom 1 Johanna 0). Still, we can dream, right? Or just make our morningly oatmeal taste like cake.

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What sounds like a time-consuming task (aaaaah, cooking for breakfast) is actually really easy, fast and filling. Peel and grate a carrot, fry it in a pot for 2 minutes with a small piece of butter (so it tastes even carrot-ier plus you need the fat so your body can absorb the vitamins from the carrot), add oats and raisins, stir quickly and cover with water. Let it bubble veeery slightly until all the water has vanished, sprinkle with cinnamon and a pinch of cardamom and some brown sugar and tadaa, you’re done. And if this was too fast for your early-morning you, don’t worry, it’s written out below (I just remembered a funny story on that subject but I’ll save that one for later).

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What would be your dream childhood breakfast?
With love from the student kitchen,
Johanna

Carrot cake oatmeal

  • Servings: 1
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This is what you need
1 large carrot
1 small piece of butter
60 grams quick oats (about 1/2 cup)
20 grams raisins (probably about 2 tablespoons full)
260 ml water (just a little over 1 cup)
1/2 teaspoon cinnamon powder
1 sprinkle of cardamom (be careful, it tastes really strongly)
a dash of nutmeg (awesome in carrot cake, I don’t have it at home but technically it’s a must)
Optional: 1 tablespoon ground almonds (actuallyΒ  not an option, you have to do it!)
Brown sugar

And this is how we do it
1. Peel and finely grate the carrot
2. Melt butter in a pot, throw the carrots in and (while stirring) let them soften in the butter for 2-3 minutes.
3. Add oats, stir carefully to not burn them to the pot (this will toast them a little and enhance the flavor).
4. Throw in raisins (and the almond flour) and pour in the water (until the other ingredients are just covered).
5. Turn down the heat, let the mixture bubble and thicken for a few minutes until all the water is gone.
6. Sprinkle the spices on top and mix well
7. Transfer to a bowl, sprinkle with brown sugar
8. Watch it melt pretend you’re eating cake while feeling good because you’re actually being healthy.

This is my own recipe. Please do not use it commercially without my permission. When using it on your blog, please re-write it in your own words and link it to the source to give proper credit:). Thanks!

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17 thoughts on “Carrot cake oatmeal

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