- This topic has 1 reply, 2 voices, and was last updated April 27, 2017 at 10:18 pm by .
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mos
This is a recipe for a single, but can easily be multiplied to serve more and is great for that first morning on your camping trip…
Carrot Cake for Breakfast
3/4 cup milk of choice (cow’s, almond, coconut, soy)
3/4 cup of regular rolled old fashioned oats
2 tbs of finely shredded carrots
1 tbs of raisins
1/2 tsp of cinnamon
1 pinch of salt
1/2 tap vanilla
2 tsp of maple syrup
1 tbs of shredded coconut (optional)
1 tbs chopped walnuts (optional)
The easiest way to mix and store this oatmeal is to do it all in a mason jar or other Tupperware with a tight lid. Make sure the carrots are finely shredded so that they become incorporated into the oats.
Add the milk, cinnamon, salt, vanilla, and maple syrup to the jar first. Mix them together until they are completely combined. Then add in the oats, shredded carrot, raisins, and coconut and walnuts if choosing to add them.
Seal the jar or container tightly and place it in the refrigerator. It needs to sit for at least 5 hours, ideally overnight. The oats should be softer and will have absorbed the flavor of the spices.
The oatmeal can be heated at this point if desired, but the great part about this recipe is that it is ready to go right out of the refrigerator or cooler! -
merlen
Cake and 1 glass of milk with lots fruits, it is my breakfast.
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mos
LOL! I like this for breakfast anywhere, but it’s pretty cool to eat on a camping trip;-D Depending on the season, I eat it hot or cold. Enjoy!
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