It has been a lovely Saturday so far. I have been busy catching up with school work and cleaning up my room. I returned from my trip last weekend and walked in to a room that looked like a tornado ran over it.
I ate treats for breakfast this morning. I love that I wake up and get excited for breakfast.
Chocolate Mint Truffle Tea to wake-up my body in the morning. I added almond milk to the tea afterwards, I like my chocolate tea to have a creamy texture.
Carrot Cake Oatmeal
I love this flavor combo, which was inspired from Kat.
It’s like eating a combination of hot creamy oatmeal, vanilla cake, mix with tropical flavors from the mango and coconut + the chewiness of the shredded carrots.
I love the light sweetness that comes from the mango and flavored icing (dollop of strawberry yogurt).
Each bite packs a lot of flavors.
With each spoonful, you grab a different mix of toppings.
The carrots in this mix are soft and chewy and does not taste like vegetables at all to me.
Carrot Mango Oatmeal:
- 1/2 cup rolled oats
- 1/2 cup almond milk & 1/2 cup water
- 1/4 cup shredded carrots (I used Trader Joe’s packaged shredded carrots and did a quick chop before adding to the oatmeal)
- 1/2 cup mango, diced (I used Trader Joe’s frozen mangoes and diced them into smaller pieces)
- Pinch of salt
Put all the above ingredients in a sauce pan, turn heat to medium and stir occasionally. The mixture will come to a boil and most of the liquid will be absorbed. It took about 8 minutes for me because I used thick rolled oats.
When oats are done, stir in
- 1 tsp vanilla extract
- 1 tsp brown sugar (optional, I didn’t add any)
- Icing = Flavored yogurt (or plain yogurt mix with maple syrup)
- Toasted chopped pecans
- Unsweetened coconut
Chocolate + Carrot Cake for breakfast
You can make a big batch of the oatmeal base so you can enjoy your carrot cake for several days in a row. I just multiplied the servings x 3.
If you want some free delicious bread, go check out Julian Bakery bread giveaway here. It ends on Tuesday.