For those that haven’t read the previous two posts: I accidentally bought 24 lbs of carrots at my online produce supplier because I was distracted and didn’t pay attention to the “amount” section. This is the third recipe in a row I make with carrots because…well, I had a fridge bursting full of carrots, right? I still have some but I will probably juice them all and make them into Carrot Cherry Juice because it tasted so good and because I simply can’t convince anybody in this family anymore that raw carrots are delicious, ha! In this Carrot Cake Oatmeal I was able to sneak them in because it ended up tasting like cake, not like healthy vegetable. My family loves oatmeal and Carrot Cake Oatmeal seem to be their new favorite. Everyone gulped it down. 3:0 for the cook ;) Maybe I should order another case of carrots….*lol*
I ordered figs as well when I ordered my produce and they are hands down the sweetest and juiciest and most delicious figs I have ever eaten. While arranging the dish I had to eat 3 unwashed right out the box and then I “accidentally” cut two of them the wrong way and had to eat them because they weren’t going to look good in the oatmeal bowl. Am I the only one to be cutting stuff “wrong” to be able to eat it before it’s served?
Carrot Cake Oatmeal
Peel and shred carrots.
Add oatmeal, coconut milk, shredded carrots, all spice blend, and 1/4 cup maple syrup to pot, mix well and bring to the boil.
Once boiling reduce heat to simmer, cover and cook for 10-15 minutes.
Serve in bowls adding milk if desired and honey or maple syrup if desired.
Garnish with walnuts, chia seeds and figs.
I promise this is the last carrot recipe I will post in a while. I don’t feel like ordering carrots in the next couple of weeks….or months! Let’s focus more on end of summer food, agreed?