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!
Carrot Cake Oatmeal
Ingredients
- 2 tbsp raisins
- 1/4 tsp cinnamon
- a tiny pinch of nutmeg and ginger
- a pinch of salt
- 1/2 cup old-fashioned oats
- 1 cup milk
- 1/3 cup shredded carrots
- 3 tbsp fresh pineapple, chopped
- 1 tsp honey
- macadamia nut, chopped
- shredded coconut
Instructions
- 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.