Morning Glory Oatmeal

This could also be called “how to eat carrot cake for breakfast.” All the flavors of carrot cake but without any of the extra fat (sorry no cream cheese frosting on this one) and sugar. I love carrot cake and still do, but I remember being a little surprised after reading the recipe the first time. Just because it has carrot in the title doesn’t mean it is healthy! But this has all the important ingredients: carrots, walnuts, spices, coconut, and optional raisins. I had never thought of putting actual shredded carrots in oatmeal, but I seem unable to resist any sort of orange vegetable these days. If it’s not sweet potatoes or butternut squash, I’ll count it as a variation in my diet. And it’s never too early in the day to start getting your vegetables in!

Full of coconut, carrots, and spices
Full of coconut, carrots, and spices

A post on the blog Cookie and Kate inspired this recipe, but I made some of my own alterations to it. My philosophy for most recipes is that everything tastes better with chia seeds and extra cinnamon, chia for the health benefits and cinnamon for the taste. I used regular oats, but you could use steel cut, quinoa, or pretty much any grain—even rice. One big batch was enough to feed me for breakfast everyday of the week before work. Easily portable and can be eaten warm or cold. This is an easy substitute for that muffin or coffee cake and will leave you feeling full until lunch.


Morning Glory Oatmeal original recipe found here

1 cup oats (dry)

3 cups water

1 cup coconut or almond milk

½ tsp ginger

½ tsp nutmeg

½ tsp salt

1 tsp cinnamon

1 tsp vanilla exract

2 tbs chia seeds

1 cup shredded carrots

½ cup shredded unsweetened coconut

¼ cup chopped walnuts

optional: maple syrup for sweetness, raisins

  1. Bring water and milk to a boil. Add in oats, spices, salt, carrots, and chia seeds. Bring it back to a boil and let it cook until it starts to thicken.
  2. Put heat on medium-low and start to add in coconut, vanilla, and walnuts as the oatmeal thickens. Another option is to put in the walnuts the day you are going to eat the oatmeal to prevent them from becoming too soggy.
  3. Cook until all the water has boiled away/oats are as thick as you want. I don’t like my oats watery, so I waited about 20 minutes and then left the pot uncovered.
  4. Store in the fridge for the week and enjoy a healthy, delicious, breakfast on the go everyday.pot

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