It’s finally (almost) spring!! While we’re still getting snowed on here in Cincinnati, I wanted to make something delicious for breakfast to offset running in a winter wonderland that has long overstayed its welcome. Carrots bring up thoughts of bunnies and spring, and while there will be an actual carrot cake recipe soon, this is a sweet way to change up breakfast.

Plus, what’s better than coming back from a long run and having carrot cake for breakfast? Carrot cake that you can convince yourself is healthy. Yeah.

Ingredients

2 cups water

1 cup gf oats

1/2 tbsp unsalted butter

pinch salt

2 tbsp shredded + chopped carrot

1 tbsp chopped walnuts

2 tbsp shredded coconut

1 tbsp honey

1 tsp vanilla

1 tsp cinnamon

1 oz creme cheese

 

Assembling the Delicious

You have two options for making this dish!

On the stove:

1. Bring the water to a boil in a saucepan
2. Stir in oats and salt, turn heat to low and let simmer uncovered
3. Once the mixture starts to thicken and the oats are becoming soft stir in the walnuts, carrot and butter
4. Simmer and stir until the oats are your desired consistency, then stir in the coconut, honey, vanilla, cinnamon and creme cheese

In the microwave:

1. Put the oats, water, salt, walnuts, carrot and butter in a microwave safe bowl. Give it a stir and cook on HIGH for 2 – 2.5 minutes.
2. Stir in the coconut, honey, vanilla, cinnamon and creme cheese