Wednesday, September 21, 2011

Carrot Cake Oatmeal

Baby girl LOVES oatmeal and will eat almost a whole batch by herself.  Big sister is sort of off and on as to whether she'll eat oatmeal in the morning and likes to pick the raisins or cranberries out of it.  This recipe was a winner . . . both girls ate it and Daddy & Mommy also gave it two thumbs up!  Bonus:  quick hot breakfast that includes veggies is perfect for school mornings.

Carrot Cake Oatmeal (about 2 cups prepared)

2 cups water
1 cup oats
1 tsp cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 cup raisins
1/2 cup shredded carrots

Bring water, carrots, and raisins to a boil.  Simmer for 3-4 minutes.  Add the rest of the ingredients.  Stir, bring to a boil again, and reduce heat to a low simmer.  Cook until liquid is absorbed and oats are soft.


  1. I love carrot cake, I like oatmmeal, and of course I love this new invention you've created!

  2. The consistency of oatmeal has always been my stumbling block...

  3. Yeah, I think texture is the issue for most people who don't like oatmeal. Try the gluten free oats (TJs) or the steel cut Irish . . . both very different from each other but also from traditional oats in terms of texture (steel cut = even mushier and gf = a little firmer)

  4. As Big Sister would say "GREAT IDEA!!!" can't wait to try it!

  5. PS. every time I put the raisens on to boil before adding my oatmeal I think of Grampy Ervin, he taught me that trick.