This is like eating a big bowl of carrot cake batter. It’s so decadent, yet not too sweet. So delicious. Perfect for a Sunday morning after a long run or hard workout.
I must have been dreaming of carrot cake last night because I woke up with it on mind. I haven’t had it in a long time, but I do LOVE carrots and eat them often. So I decided to bring my debit card with me on my morning run so I could stop for a few extra groceries on the way home.
Mmmm…what better motivation for running than to know I was going to be coming home to a warm bowl of carrot cake!
So as I ran I thought about what would make a good carrot cake oatmeal. I’ve been really into combining steel cut oats and oat bran lately, so I decided this would be my base. And of course grated carrot – duh. But what about milk? Should I sub coconut milk for my usual almond milk? I decided not to, but if you wish you certainly could. I suggest the drinking kind though, not the canned. I thought about making a coconut cream from canned coconut (I keep a can in my refrigerator at all times) to top it with, but then I thought this might be too much. It’s probably already going to be pretty decadent. Especially for breakfast!
But what else is in carrot cake? Raisins – I thought about putting raisins in my porridge, but then I thought maybe I’d just use date paste to sweeten it instead. What a great idea! And unsweetened coconut flakes of course. Oh, and can’t forget the pecans. Yum…pecans. Cinnamon, maybe a little pumpkin pie spice – just a dash since this is so strong. Ooh. This is going to be one tasty bowl of goodness!
After running 3.7 miles and dripping in sweat and probably quite smelly I nonchalantly walked into the Fresh Market in my sports bra and running shorts and tried to act like I didn’t notice all of the South Tampa moms staring me down with disgust. Sorry ladies.
So I picked up a basket and grabbed what I needed as quickly as possible – some unsweetened coconut, pecans and more steel cut oats and almond milk because I was running low. I paid, hit the pause button on my running app and was on my way home.
Does anybody else run with shopping bags? I seem to get a lot of odd looks when I’m running with my groceries.
CARROT CAKE PORRIDGE
Prep Time: 2 minutes Cook Time: 28 minutes Total Time: 30 minutes Serves: one
- ¾ cup unsweetened vanilla almond milk (or other non-dairy milk) + additional to make your desired consistency
- ¾ cup purified water
- 25 grams steel cut oats (I like Quaker or Trader Joe’s – not quick versions)
- 25 grams oat bran (I like Hodgson Mills brand)
- 1 medium carrot (about 60 grams), grated
- 2 tablespoons (32 grams) date paste
- 1 tablespoon ground flax seed
- ¼ teaspoon ground cinnamon
- Dash of pumpkin pie spice (optional – this is super strong so go easy if you use it)
- 5 grams unsweetened desiccated coconut
- 10 grams raw pecans, chopped
- ¼ teaspoon pure vanilla extract
- Bring the almond milk and water to a boil in a small saucepan. Add the steel cut oats and reduce the heat to medium-low. Stir keeping an eye on it to make sure it doesn’t boil over. You may need to move the saucepan off the burner slightly for a minute or so until the heat lowers to keep it from boiling over. Once the oats come to a simmer move the saucepan back onto the burner and allow it to simmer, stirring every so often for about 23 to 25 minutes.
- Stir in the oat bran, grated carrot and date paste and reduce the heat to low. Stir and cook for an additional 2 minutes.
- Turn off the heat and stir in the flax meal. Remove the saucepan from the heat. Stir in the remaining ingredients and any additional almond milk to your desired consistency. I like to add another ¼ to ½ cup.
If you are a fan of carrot cake I HIGHLY suggest you try this recipe. The pictures do not do it justice. This porridge was so delicious! I think I “mmmm-ed” with every bite. It’s a good thing I was eating alone. I have to remind myself not to do that when I’m with people.
Anyone else make that “mmmm” noise when they are eating? I can’t help. I just love food so much. REAL food. YUM!