Carrot Cake Oatmeal
May 7, 2013 770 Views
I’m kicking off my “Ode to Oatmeal” week with a delicious carrot cake version of the traditional breakfast..I mean, who doesn’t like carrot cake? (except for my husband who didn’t grow up on it and believes that vegetables should not be used in baking or sweet dishes!) That poor deprived man!
So, back to the recipe…it calls for milk and water but you can always substitute 1 cup of 1 or the other. I usually add brown rice syrup as a sweetener to baked goods but I think maple syrup fits the bill with this one…seeing that it is a breakfast dish or morning snack. The only thing missing in this tasty oat version of the traditional cake is the icing…which you can always add, but I think the finished product is sweet enough to satisfy your baby’s sweet tooth!
(Makes about 1 1/2 cups)
1/2 cup quick oats
1/2 cup milk of choice
1/2 cup water
1/4 cup finely grated carrot (about 1/2 medium carrot)
1/2 tsp cinnamon
pinch of nutmeg
pinch of salt (I don’t normally add salt to my son’s food, but it really cuts through the sweetness)
1 tsp. pure vanilla extract
1 tsp. ground flax seed (optional)
1 tbsp. raisins (optional)
1 tbsp maple syrup (or sugar, brown rice syrup, or agave nectar)
Finely grate carrot and set aside.
In a small pot over medium-high heat, whisk together the milk, water, cinnamon, nutmeg, flax seed, vanilla extract, raisins (I forgot to add in the raisins but I suggest adding them right away so they soften enough for baby to chew on!) and salt and bring to a boil.
*Tip: As soon as bubbles start to form immediately reduce the heat to avoid burning!
Stir in the grated carrots and oats and reduce heat to low and simmer.
Cook for 8-10 minutes, stirring every few minutes, or until milk has been absorbed and the oats have softened.
I remembered to add the raisins when the oats were almost fully cooked-my son didn’t have an issue chewing on them though!
Remove from heat and stir in maple syrup (or sugar substitute). Portion into bowls or set some aside to freeze.