This is the first of a new series of bog postings all about the food I eat!
I love food. At least as much as I love yoga. I grew up with a mom who cooked amazing homemade meals every night. My grandmother is French, and so I come from a family who adores food. I’ve picked up the cooking gene, and find the process of cooking to be meditative. I don’t even mind doing the dishes afterwards (although, I love it when the hubby picks up that part ;)) Today I want to share a recipe for these delicious, healthy, Carrot Cake Oats.
I often peruse the internet looking for inspiration, but I rarely follow a recipe. So the below is a vague guidance of how I made this awesome breakfast!
Carrot Cake Oats – 6-8 servings
5 cups water/almond milk (the more almond milk the creamier it will be)
3 cups rolled oats
1 cup shredded carrots
1/2 cup shredded coconut
3 tablespoons flaxseed
2 tablespoons chia seeds
2-3 tablespoons cinnamon
salt to taste
3 snack boxes of raisins
1/2-1 cup of walnuts
1 tablespoon pure maple syrup
Bring Water/almond milk to a boil and then add oats, carrots, coconut, flaxseed, chia seeds, cinnamon and salt. Stir continuously until most of the water is absorbed, lower the heat and stir in raisins and walnuts. Once all the water is absorbed add maple syrup and stir.
Again these are approximate measurements, so start here and adjust to your own tastes!