Tired of boring, bland oatmeal? Dessert it!

Hello again!

Do you remember these Cinnamon Sugar Pecans from last week? Did you make them? Do you have any left?

Because they are the perfect topping for this Carrot Cake Oatmeal I’m obsessing over!

When I was a kid I avoided those little packets of oatmeal like the plague. I hated them – bland, gloopy messes – and I came to think I just hated oatmeal period.

But homemade oatmeal is a different matter altogether, and doesn’t have to take much longer than those powdery packets full of who-knows-what. I typically grate enough carrots for a couple bowls, and mix the dry ingredients into small Tupperware containers. Then it’s as simple as those packets without the added chemicals.

Anyway, this Carrot Cake Oatmeal is absolutely perfect. It has all the best flavors of carrot cake, but people won’t judge you for eating it at 8 in the morning. I thought cake (or ice cream) for breakfast was a perk of being an adult, but apparently it makes me “childish”. Pfft, sounds like someone is just jealous to me.

I hope you’ll try this for breakfast one day. It’s a great marriage of childish wants and adult responsibility. If you do, please snap a photo and hashtag it #messycountersfp. I’d love to see what you make!

Stick around after the recipe for some step-by-step photos!

Carrot Cake Oatmeal

Serves 1

1/3 cup quick-cooking oats
2/3 cup water
¼ cup shredded carrot
1 tbsp brown sugar
¼ tsp salt
1/2 tsp vanilla extract
2 tbsp milk or cream (or Sweet Cream coffee creamer if you’re feeling extra indulgent. I use 1 tbsp milk, and 1 tbsp creamer on mine)
½ ounce Cinnamon Sugar Pecans, chopped

Microwave Directions: Mix oats, water, brown sugar, carrot, salt and vanilla extract in a large microwave-safe bowl. Microwave for 3 ½ to 4 minutes until water is absorbed and oats are cooked. Top with pecans and drizzle with milk, cream, or coffee creamer.

Stove top Directions: Bring water, carrots, and brown sugar to a boil over medium-high heat. Boil for 1 minute, then add oats, salt, and vanilla extract. Cook, stirring constantly, until the water is absorbed and the oats are cooked, about 1-2 minutes. Transfer to a bowl and top with pecans and drizzle with milk, cream, or coffee creamer.