Luv What You Do

Although Passover is not technically over until tomorrow night, as of this morning, I am done with the matzah.  I started my day with an amazing bowl of Carrot Cake Oatmeal.  To be honest, I was searching through my notebook for my Scottish Oats recipe (that I am still raving about) when I stumbled upon this one.  I have never done the cool topping with warm oats before, but the contrast reminded me of eating a warm cobbler…with icing!  It was a decadent way to start the day.  AND, it gave me the energy to make it through a brutal training session (my last one before vacation) and a few hours of errands without feeling hungry!

Straight off the stove… I like thick oatmeal, so the oats simmered for about 10 minutes

I love the Greek yogurt/syrup combo so much that I made twice as much (and added a pinch of cinnamon)

Then I topped it with pecans and (more) cinnamon

I can’t remember where I found this recipe and Google can’t find it either!

Not-Quite-Carrot Cake Oatmeal

1/3 cup rolled oats

2/3 cup water

1/3 cup milk

dash of salt

1 Tbsp ground flax

1/2 cup unsweetened applesauce

1 small carrot shredded (about 1/3 cup)

1 Tbsp nonfat Greek yogurt

1 Tbsp maple syrup (I used sugar-free)

1 Tbsp pecans

Cinnamon to taste

Combine first 7 ingredients in saucepan.  Heave over medium heat until boiling.  Simmer a few minutes, until the oatmeal thickens to your liking (about 10 minutes).

While oats are simmering, combine yogurt and maple syrup.  Drizzle over oats and sprinkle with pecans and cinnamon.