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Scrum-dalium-ptious carrot-y cake-ish oatmeal

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.

carrot cake oatmeal
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Peanut butter chocolate sauce

I used to hate chocolate and peanut butter. BLASPHEMY, I know. But now I absolutely loveee that combination. Reeses were a bit of a problem for a while because I couldn’t stop eating them. When I started to pay attention to what I put in my in my body, though, Reeses were not on the ‘okay’ list. That was a sad day.

My fellow peanut butter and chocolate lovers, you understand addiction to that combo and how difficult it would be to give it up. Well, I’ve found a quick fix for that undeniable craving for a Reeses. I discovered this from mixing some ingredients for an oatmeal recipe and was overjoyed  by the result. Literally overjoyed..I may have jumped for a joy a couple of times…
It only has 2 ingredients and takes a mere 30 seconds to make. A miracle you say?

peanut butter chocolate sauce

 

Mmmmm, look at that positively scrumptious peanut-y chocolate-y goodness….
The sauce is pictured here a-top my Minute Magic Muffin. But I have also poured it on pancakes, waffles, spread it on toast, and covered my oatmeal with it.
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Almond butter Pumpkin pie oatmeal

My dad really loves his breakfast routine. He literally eats the same thing every single day, for YEARS. For the past, ohhh, five years he has eaten a big bowl of Cheerios with a glass of orange juice for breakfast. He switches cereals around about every decade or so.
And, let me tell you, you would be hard pressed to get him to eat something else.
Well, I never fully understood how he could eat the same thing and never get tired of it..until I started my second year of college and really fell in love with oatmeal.
I ate oatmeal every morning for the entire year, with very few exceptions, and never got sick of it. I did, however, vary the type of oatmeal I ate… Be ready, this blog will soon be inundated with many, many oatmeal recipes.
We will begin with this very simple, yet oh so tasty Almond butter Pumpkin pie oatmeal recipe.
I know it’s no where near pumpkin season yet, but I had a can and decided to make lots of pumpkin inspired dishes. I had just a little pumpkin puree leftover from another recipe and had no idea how to use it..until I woke up the next day and voila!

pumpkin pie pb oatmeal top view
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My very first blog post! And a gluten-free pancake recipe:)

Well hello there all you friends, recipe enthusiasts, food blog lovers, or just bored internet explorers! I personally welcome you to my very first post as a food blogger.
So I will just come right out and say it. I am a hopeless pancake addict. I have not found a pancake I didn’t absolutely love, as of yet. I make pancakes almost every single week, at least once a week. I decided to try a very different recipe than my usual types and, my oh my, was it delicious!
Somehow, without any egg, they held together AND tasted slightly sweet without the tiniest pinch of sugar. Impossible you say? NO!
Granted they are not sky high fluffy, but I actually really like that about these pancakes. It makes them the perfect platform for pouring scrumptious toppings on top.

coconutriceflour1
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