Oh She Glows.
The Mr. was pretty confused when at 9am I was in the kitchen grating away on some carrots, and like the gentleman that he is, he took over the grating so that I could work on getting everything else together. I will say that when I told him what I was making, I got "the look". You know, the look that says "I question your sanity". I shrugged it off thinking "you'll eat your unspoken words in about 20 minutes mister". After all, this is the man that requests carrot cake every year for his birthday. How could he think carrot cake oatmeal was going to be anything short of amazing? He totally ate his unspoken words because this oatmeal rocked.
It didn't have that bland oatmeal flavor with random pockets of sweetness added in. It didn't even have a very sugary taste to it. Now granted, it didn't taste like I was eating mushy carrot cake either. You could taste the carrots, the maple syrup, the bursts of sweetness from the raisins and the crunchy nuttiness from the walnuts. It was like Disney World in my mouth. My taste buds were having the time of their life. I'm not saying that I'll never go back to the instant stuff because lets be honest here, the apples & cinnamon is outstanding, but it definitely opened my eyes to the fact that homemade oatmeal can be just as good.
- 1 heaping cup finely grated carrot (about 1 large)
- 1 cup almond milk
- 2 tbsp full-fat coconut milk cream (or use more almond milk)
- 1 tsp ground cinnamon, to taste
- 1/4 tsp ground ginger
- 1/8th tsp ground nutmeg
- pinch of salt
- 1/2 cup regular oats
- 1 tsp pure vanilla extract
- 1/2 tsp lemon juice (optional)
- 2 tbsp chopped walnuts, divided
- 2 tbsp raisins, divided
- 2 tbsp pure maple syrup
- 1 tbsp sweetened shredded coconut, for garnish
- 1 tbsp coconut milk cream + 1/2 tsp pure maple syrup, to garnish (optional)