Take a peek into any college dorm room or apartment and I can guarantee that you’ll find at least one bag of oatmeal. But if you’re like me, one variation of oatmeal can only take you so far.
My usual staple breakfast of craisins, cinnamon and banana oatmeal recently lost its appeal. I knew that a change was in order before I became too tired of this nutritious breakfast favorite.
And so, carrot cake oatmeal stepped in to save the day! I put my own twist on this delightful recipe. Feel free to mix and match with the proportions – eye-balling the ingredients to taste is really the trick to making this your own. Confession: I only had baby carrots on hand and grating baby carrots is no small task, so I only went for about half a cup of grated carrots (despite this, the oatmeal was still pretty carrot-cake-y!). My advice would be to either buy a bag of julienned carrots or large-size carrots to grate.
I didn’t have lemons on hand but used a lime instead. For the sake of not wasting the lime, I squeezed a whole half… (Careful here! The lime juice adds a powerful kick and a little goes a long way!) So definitely stick to the 1/2 tsp and amp it up as you desire. For the shredded coconut on top, I had pre-sweetened coconut and browned it for a few minutes in a pan. To do this, just throw about 1/4 cup in a sauce pan over medium heat and push around with a spatula, being sure not to burn the coconut. I didn’t have walnuts on hand either but adapted with honey-roasted slivered almonds from Trader Joe’s… magnifique! If you haven’t yet tried these little gems, I recommend picking up a bag on your next grocery trip!
Finally, the creme de la creme of this recipe is that it makes not one, not two, but THREE servings! I put the leftovers in a Tupperware until the next (two) mornings and warmed up the hardened oats with an additional 1/4 cup of almond milk. It was just as good the second and third days. After a long night of studying, sleep in a little and treat yourself to pre-made dessert for breakfast!