Friday, December 14, 2012

Carrot Cake Oatmeal

There is finally frost on the ground this morning. Unless I've missed something, this is the first day that has happened this winter! Now, the only thing this house is missing, is a fireplace. Excuse me while I add that to my deal maker list for our forever home someday...

On these chilly mornings, a warm breakfast and a hot cup of coffee or tea is absolutely mandatory. This little bowl of heaven is one I haven't had in a while but have fond memories of making with a friend in TX and I am happy it is making a comeback in our lives. It is lightly sweetened, devastatingly fragrant and very filling for getting through these long days anticipating the upcoming holidays!

Speaking of that, back to party prep for me! If you're in DC, swing on by Tilden, we'll be decked out in festive gear, sipping Glogg, and munching on homemade marshmallows, macarons and, gingerbread cake!                  

Carrot Cake Oatmeal
Serves 2

2 medium sized carrots, finely grated
1 cup almond milk (or regular)
1/2 cup oats (instant or slow oats work just fine)
pinch of salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1 tsp lemon juice
2 tbs maple syrup
2 tbs golden raisins
a sprinkling of crushed walnuts

- In a small sauce pan, add milk, salt, and spices and raise the heat to about medium. Whisk to avoid scalding and once steam begins to roll off the milk, add in the carrots and oats. Allow to simmer on low, whisking often, for about five minutes or until looking creamy. Stir in the remaining ingredients and serve!