Happy long weekend!

carrot cake oatmeal // warm vanilla sugar

Today is my last day of work before leaving for Sicily, so Paul and I decided we should enjoy the great outdoors before our big trip and go canoe camping in Algonquin Park (one of our favorite things to do).

carrot cake oatmeal // warm vanilla sugar

Deciding on what to bring food-wise is always a challenge. We don’t want to pack too heavy, but we also need to make sure we’re eating food that isn’t overly bad for us.

Candy, homemade cookies, and peanut butter have already been packed…we’re off to a shaky start.

carrot cake oatmeal // warm vanilla sugar

When all you have is an open fire, a cooking pot and a spoon, oatmeal is definitely the way to go! We’re making a simple recipe and throwing it into a plastic bag before our trip, but I’ll be dreaming of this one.

carrot cake oatmeal

This morning it was a lot cooler than usual, so I grated some carrots, and threw them into some steel cut oats along with carrot cake spices, toasted coconut and golden raisins. Carrot cake anything has me squealing!!

carrot cake oatmeal // warm vanilla sugar

Wishing all of you a happy long weekend as well. What are you up to??

xoxo

Carrot Cake Oatmeal

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4 bowls

Ingredients

  • 3 cups water
  • 1 cup milk (I used 1%)
  • 1 tbsp unsalted butter
  • 1 cup steel-cut oats
  • 1/4 tsp fine sea salt
  • 3 tbsp light brown sugar
  • 1 cup grated carrots
  • 1/4 cup shredded toasted coconut
  • 1/4 cup raisins
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp grated nutmeg

Instructions

  1. Combine water and milk in a medium saucepan and bring to a simmer over medium heat.
  2. Meanwhile, melt the butter in a large skillet over medium heat and add in the oats, stirring occasionally, until they become golden and toasted, about 2 minutes.
  3. Stir the toasted oats into the simmering liquid. Reduce the heat to medium-low and simmer gently until the mixture is very thick, about 20 minutes.
  4. Stir in the salt, brown sugar, carrots, toasted coconut, raisins, cinnamon, ginger, and nutmeg. Continue to simmer, stirring occasionally, until all of the liquid has been absorbed and the oatmeal is creamy, about 10 minutes more.
  5. Remove from the heat and let stand 5 minutes before serving.

Notes

Recipe adapted from Annie's Eats

http://warmvanillasugar.com/2014/08/29/carrot-cake-oatmeal/

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26 Responses to Carrot Cake Oatmeal

  1. That sounds fantastic! I hope you enjoy the rest of your last day at work before the big move! Carrot care anything goes down a treat with me as well, SO good πŸ˜€

    I myself have spent the last week in Norway, finally got my Summer holidays on, whoop! CLimbed a mountain yesterday, aaaand am attending a girly night today catching up with the chicas with prawns and a glass of white πŸ™‚ Have a fantasmic weekend! x

  2. ahu says:

    Yum, this looks great and I bet it smells amazing! Have a safe and wonderful journey to Sicily – I’ll be cleaning and purging my apartment – I’m moving in about 3 weeks!

  3. This sounds amazing! What a great way to sneak some veggies in for breakfast!

  4. Amanda says:

    I need to make this now!

  5. I love carrot cake anything too! This looks delicious. Have fun on your trip!!

  6. Oh my goodness, this would definitely get me back into oatmeal!

  7. This oatmeal is a wonderful way to start the day! I hope you have a wonderful time canoeing and camping!

  8. Oh my god! This is such a great idea! I always make my oatmeal with frozen raspberries, cinnamon and yogurt, but I’m making this version tomorrow! Love oatmeal πŸ˜‰

  9. Suagr et al says:

    This is such a beautiful recipe. The flavours are gorgeous!

  10. I am an oatmeal eater. I would like to be a carrot cake eater on a regular basis too. But alas I can not allow that to be. This takes care of the problem most excellently. Ha!

  11. sippitysup says:

    This does sound good and healthy. Happy (and safe) travels. GREG

  12. Monet says:

    Carrot cake in the morning? I’ll take it! Safe travels!!!!!!

  13. What a lovely way to cook oatmeal! Sounds exotic!

  14. Kathryn says:

    Hope you’re having a wonderful time in Italy!

  15. Teffy Perk says:

    Carrot cake is my favourite cake, so finding ways to get those flavours into anything is definitely awesome in my book! Looks super yum!

    {Teffy’s Perks} X

  16. I love oatmeal and cant wait to make this. Get in my belly nao! πŸ™‚

  17. Sarah says:

    So weird…just made a slightly different version of this for my Momma yesterday and then happened upon your recipe tonight! I like adding pecans and apple butter to the mix in addition to the carrots and spices…haven’t tried raisins, though πŸ™‚

  18. Amanda says:

    This is a great idea! Thanks for sharing! πŸ™‚ Do you think you could substitute rolled oats for the steel cut oats?

  19. This oatmeal looks fantastic! Have a great trip to Sicily and hope you had a blast canoeing in Algonquin! One of my fav. things to do as well πŸ™‚

  20. Joanne says:

    I cannot believe you are moving already! In fact, you’re probably already on a plane or have arrived by the time I’m writing this. CRAZY.

    I want this breakfast. So badly.

  21. Oh my, this looks fantastic! Yay for eating veggies for breakfast disguised as cake – genius! Also yay for cooler mornings, still waiting for a break from the summer heat over here. Pinned and can’t wait to try it! πŸ™‚

  22. I love this idea! It looks amazing, and is such a great way to spruce up plain oatmeal. Can’t wait to try this once the weather gets cooler!

  23. We just had steel cut oats for breakfast this morning but now I’m tempted to have them again tomorrow! This looks so good. Carrot cake is one of our favorites (we had a carrot cake wedding cake!).

  24. […] favorite carrot cake oatmeal in this whole wide world is this recipe. But it’s nice to switch it up sometimes for the refrigerated version. It’s awesome to […]

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