Name any dessert and I love it. But, there is one special dessert that just tops all of the others: Mama Doser’s carrot cake with cream cheese frosting. I may be fighting back tears at the thought of its deliciousness right now as I sit in my St. Lawrence dorm room eating an apple for dessert…. Mom, if you are reading this…you know what to do. I will be expecting your package in the mail by the end of the week.
But, if for some reason you are unable to send a cake in the mail (which would be very upsetting)…Breakfastwithbex has a solution! Carrot cake oatmeal! This healthier alternative to carrot cake can easily be made the night before and refrigerated overnight to soak up more flavor. Experimenting with different measurements of ingredients is key to this recipe. Personal preference definitely comes into play when deciding on how much grated carrot to add or how much sweetener to add. Have fun experimenting!
Bex’s Carrot Cake Oatmeal
- 1 cup Quaker Old Fashioned Oats
- Handful of granola
- 1/2 cup of Chobani Plain Greek yogurt
- 3/4 cup of milk of choice
- 1/4-1/2 cup of grated carrots
- 1/2 tsp. of cinnamon
- a pinch of nutmeg
- 1 tsp. of honey (or add more to desired sweetness)
- Toppings of choice (golden raisins, walnuts and banana)
Mix all ingredients together in a mason jar or a small bowl that you can cover and refrigerate overnight to absorb the liquid and flavor. Pop it out of the fridge in the morning and eat cold if desired, or simply warm over the stove or in the microwave! Add toppings and bon appétit!