Lets get this out in the open: I am in love with carrot cake.
Really, I cannot turn it down. That one bite I intend to take turns into a whole slice… two, hopefully, if the baker got it right and loaded the cake up with walnuts. Maybe the thing I love most about carrot cake though, is that the possibilities are endless.
Like pineapple? Throw some in. Coconut? Add a handful. Nuts? The more the better.
Seriously, it is every food group in one eat-as-much-as-you-can-dessert...all because it's title includes a vegetable- right?
How could it get any better? Make it breakfast. People! I’m not even kidding about this - and the recipe we spruced up for you is healthy! (Shhh).
It includes oats and oat bran, which is just how breakfast should be- never mind both of them are so, so good for your heart. You’re welcome.
I’d advise you to make this Carrot Cake Oatmeal today. It’s as easy as anything can be. Really, you just dump everything into a bowl and stir it up. Make it the night before, or let it bake while you head upstairs (yet again) to entice your lovely monsters (just saying…) out of bed.
And did I mention, this recipe is limitless. Hate nuts? Leave them out. Swap zucchini for the carrots… do what makes you happy here, friends! We want you to love this recipe, love breakfast, and by all means, love on your monsters when they finally wake up.
Carrot Cake Oatmeal – serves 6
Preheat oven to 375F and lightly grease a 8" x 11" dish.
In a large bowl, mix together the oats through salt.
Add the remaining ingredients to the oat mixture and stir until combined.
Pour the mixture into your dish and press to smooth.
Bake, uncovered, for about 35 minutes or until the edges are lightly golden. Let cool for 10 minutes before serving.
276 calories, 10g fat, 43g carbohydrates, 8g fiber, 8g protein