Carrot Cake Oatmeal

Carrot Cake in a bowl of oatmeal for Breakfast…YUM!

Carrot Cake Oatmeal

Ingredients:
1/2 cup rolled oats
1/2 cup milk (or other milky substance)
1/2 cup water
1/4 cup shredded carrot
1/2 cup mango, diced (could also use pineapple)
Pinch of salt
1 tsp vanilla extract
1 tsp brown sugar (optional)
1 oz (about 2 tbsp) of plain yogurt
1 tsp maple syrup
1 Tbsp shredded unsweetened or sweetened coconut

Directions:

1. In a saucepan combine the oats, milk, water, shredded carrot, mango and salt.
2. Turn heat to medium and stir occasionally until mixture comes almost to a boil and most of the liquid is absorbed, which takes about 5-7 minutes.
3. While oats are cooking make “icing” by blending the yogurt with maple syrup.
4. When oats are done, stir in vanilla extract and brown sugar (if desired).
5. Pour oats into bowl. Top with shredded coconut and drizzle icing on top.

I found this recipe on Kath Eats and I am so glad I did. This is now one of my favorite breakfasts, It is very filling and refreshing. The carrots and coconut give this oatmeal a nice added texture. Her recipe includes nuts however I am not a big fan of nuts on food:) I like eating them by themselves so I omitted the nuts, so for all you nut lovers out there, you could add 1 Tbsp of toasted chopped pecans.

*Camala*