It’s Wednesday night and I just got back from the theater with my friend Catherine. We saw Million Dollar Quartet and I was completely entranced…50’s-60’s music is my favorite. Sometimes I think that maybe I grew up in the wrong decade. But then again I love me some Bangles too, so I guess that’s not entirely true. Anyways, now it’s 11pm and I can’t concentrate on this post or go to sleep because I’m too busy reading trivia about Elvis, Johnny Lee, etc on IMDb. I’ve got problems!!
I know tomorrow morning I’m going to wake up particularly exhausted because of my late night tonight. A warm bowl of oatmeal is exactly what I need to get my mornings off to the right start. No manic eerh…Thursdays for me. 
As crazy as it sounds, oatmeal is one of my favorite meals. I eat it at work basically everyday and I make it for dinner all the time. Sometimes I cheat and buy instant, but more times than not I make it on the stove…even homemade only takes 10 minutes. Normally I choose berries to mix into my oatmeal but last weekend we tried carrot cake oatmeal and now I’ve added this to my regular oatmeal rotation. I love enjoying the flavors of carrot cake but skipping out on all the calories.
Here’s what you’ll need
prep the pineapple, raisins & carrots
Top with shredded coconut, honey & macadamia nuts. Yum!
Yield: 1 serving
Ingredients
2 tablespoons raisins
¼ teaspoon cinnamon
a tiny pinch of nutmeg and ginger
a pinch of salt
½ cup old-fashioned oats
1 cup milk
1/3 cup shredded carrots
3 tablespoons fresh pineapple, chopped
1 teaspoon honey
macadamia nut, chopped
shredded coconut
Directions
Soak the raisins in hot water for 5 minutes, then drain. In a small saucepan, combine spices, salt, oats and milk. Heat over medium-high until boiling. Boil oatmeal for 1-2 minutes.
Add carrot, pineapple, and raisins and turn the heat down to low. Keep cooking and stirring until the oatmeal has thickened, then remove from heat.
Serve garnished with shredded coconut and macadamia nuts, then honey drizzled on top.
Source: adapted from Cooking with Grace
