When I was a kid, I’d have killed to have cake for breakfast, but now that I’m old enough that no one would say a word if I did, I don’t find myself starting the day off with a great big slice of funfetti. Why? Because I had to go and get wise enough to know that straight fat and sugar is no way fuel to my body for the day ahead. Still, there’s something appealing about the idea.
Well, now I can have my cake and eat it too. I adapted this recipe for carrot cake oatmeal, and came away with a big bowl of cake with all the fiber and protein to keep me going through the morning.
- 1 heaping cup finely grated carrot
- 1 cup coconut milk
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8th tsp ground nutmeg
- pinch of salt
- 1/2 cup regular oats
- 1 tsp pure vanilla extract
- 2 tbsp chopped walnuts
- 2 tbsp golden raisins
- 2 tbsp brown sugar
- 2 tbsp unsweetened shredded coconut
- Dollop of fat free vanilla Greek Yogurt
- In a medium sized pot over medium heat, whisk together the coconut milk, cinnamon, nutmeg, ginger, and a pinch of salt.
- Stir in the finely grated carrots and oats. Adjust heat if necessary or bring heat to low if it starts to boil. Cook until thickened, stirring frequently. Once the mixture has thickened up, remove from heat and stir in the vanilla extract, 1 tbsp walnuts, 1 tbsp raisins, and 2 tbsp of brown sugar. Remove from heat and portion into two bowls.
- Top the oatmeal with the remaining walnuts, raisins, shredded coconut and a dollop of Greek yogurt.
- Have your cake and eat it too!
Nutrition (Serves 2): 350 calories, 12 grams of fat, 49 carbohydrates, 5 grams of fiber, 10 grams of protein.