Oh, breakfast. It’s one of my favorite meals of the day. Probably due, in part, to the fact that I usually eat dessert. Crazy, you say? Preposterous? Well, no actually.
I’ve learned that if I eat dessert for breakfast I am:
#1 In a great mood. [I would much rather eat a Chocolate raspberry filled lava cake-oatmeal (coming soon) then a piece of toast.]
#2 I don’t crave sugar later in the day.
#3 I actually eat more fruits/vegetables. Dessert + fruits/vegetables = best breakfast ever. You’ll understand as blog time goes on.
Don’t get me wrong. Some mornings, I just feel like a piece of toast with peanut butter on it, or a big bowl of plain cereal and almond milk. buuuuut..usually I crave dessert. Rise and shine.
You may be thinking that I am crazy and that I must get up super early to get my breakfast together. On the contrary my good readers, I make sure it is fast, simple, and (of course) the outcome is so worth the minuscule amount of time it actually takes to make (which you would have spent making your toast and such, anyway.)
Enter: One of my favorite desserts..breakfasts..foods, of all time. I may consider this a food group all its own. Carrot cake!
When I think about carrot cake, I think about homey, cozy, dense, super moist, delicious cake. And a carrot piped on top, in icing, of course.
I’ve been in love with carrot cake for as long as I can remember. I will always remember eating carrot cake with my grandma on her birthdays. I never seemed to eat carrot cake any other time, so I guess I associate it with her. Hence, the cozy/homey feelings, probably. ❤
Sometimes, I just get into a carrot cake mood and I, reasonably, want it for breakfast. So I invented a carrot cake oatmeal to indulge myself while retaining my healthful persona.
Scrum-dalium-ptious carrot-y cake-ish oatmeal
-1/3 cup quick oats
-1/3 cup water
-1/3 cup almond milk
-1/4 cup shredded carrots, packed
-1/2 banana, mashed
-1/4 teaspoon vanilla extract
-1/4 teaspoon ground cinnamon
-a tiny sprinkle of: cloves and ginger
-handful of chopped walnuts
~1 teaspoon flax meal
~raisins, dried pineapple
1. Place shredded carrots into a microwavable bowl with a tablespoon of water.
2. Microwave the bowl of carrots for 3 minutes. Gather your other ingredients while they’re cooking.
3. Then pour in the oats, water, and milk with the microwaved carrots. Stir.
4. Microwave for 1 minute.
5. Add in all of the other ingredients and stir until completely combined.
6. Microwave for 1 more minute and sprinkle with more walnuts.
7. Let them (you) eat cake!
This breakfast always leaves me feeling energized, full, and dessert-satisfied. Who doesn’t want cake for breakfast??
I prefer using the natural sugars in the banana and the carrots, rather than adding sugar, to make this breakfast sweet. Believe me, it is plenty sweet, even for my sweet tooth! It might be good with a little bit of maple syrup drizzled over the top though just for some extra depth.
Making a single serving oatmeal that tastes so very similar to the actual cake keeps me from eating a
whole cake by myself premade carrot cake in my carrot-cake-craving desperation.
What’s your favorite type of cake?
Until next time,
“A party without cake is just a meeting.” Julia Childs (what a smart lady)