My Husband is a Juice Head and Carrot Cake Oatmeal Recipe
Posted May 05 2011 4:56pm
My husband is a Juice Head…
No, not that kind!
Every afternoon, Nick processes a bag of carrots and downs a pint of fresh juice.
To be honest, I’m little worried about him because he always tries to hide his habit…
I have juiced many times in the past but have never been much of a fan. I hate wasting all of the nutritious fiber that is separated in the juicing process and I enjoy the act of chewing my food. Also, the high sugar content always gives me a headache!
Despite my distaste for the stuff, my Juice Head husband’s habit did inspire my fantastic new breakfast recipe.
If you read my post on quick, healthy breakfasts then you know that veggies rarely make a presence in my A.M. meals. However, tasting Nick’s sweet carrot juice reminded me just how versatile carrots can be.
Sweet breakfast lovers be warned, you are going to love this veggi-licious dish!
Carrot Cake Oatmeal RecipeClick here to print this recipe
Makes 1 serving
1/2 cup rolled or multigrain oats
1 cup milk of choice (I use unsweetened vanilla almond milk)
1 large carrot, shredded
2 tbsp raisins
2 dashes cinnamon
2-3 drop vanilla extract
drizzle of maple syrup, honey, or agave nectar
Place the oats and milk in a small pot and heat over medium until simmering. Turn down heat to low and cook for 3 minutes.
Meanwhile, shred your carrot and bask in it’s gorgeous hue.
After the oats have simmered for 3 minutes, add the shredded carrot, raisins, and cinnamon to the pan. Cook for another 3 minutes.
Add enough water to achieve desired consistency then turn off heat and add the vanilla extract.
Transfer to a bowl, drizzle with sweetener and top with your favorite seeds, nuts, or nut butter.