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.