Saturday, January 26, 2013

Carrot Cake Overnight Oatmeal

What better way to start the day then to have prepared your breakfast the night before? Having never used my crockpot for oatmeal, I was anxious to make it and amp it up with some unusual toppings. All of the components of carrot cake (nuts, raisins, coconut) are no brainers in oatmeal so why not go the extra mile and add fresh grated carrot and some spices? My prediction was right and Carrot Cake Oatmeal was officially a hit!

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Old fashioned oats slow cooked overnight with sweet carrot, pineapple, coconut, raisins and walnuts and spiced with cinnamon, ginger and nutmeg.

Carrot Cake Overnight Oatmeal
serves 3
1-15oz can coconut milk
3 cups water
1 1/2 cups thick rolled oats
1/4 cup shredded carrot
1/4 cup organic light brown sugar
1/4 cup small diced pineapple
1/3 cup raw shredded coconut, divided
3 tbl raisins
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
3 tbl toasted walnuts, roughly chopped

Combine the coconut milk, water, oats, brown sugar, pineapple, half of the coconut, raisins, cinnamon, ginger and nutmeg in a crock pot and cook overnight on low for 8-10 hours or whenever you wake up!
Toast the remaining coconut and garnish on top of the oatmeal along with the walnuts.

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