It’s another snowy day here in Ohio. It’s as though the entire season of winter has been crammed into this one week. This is really messing with my routine and I am starting to get some major cabin fever. I have, however, had quite a bit of time in the kitchen so I am actually behind on recipe sharing. I guess that’s a good thing!
I love the feeling of routine, consistency and predictability. I like to have my day set out before me and know what to expect. So you can imagine that after a few days of non-routine how I start to react. Clearly, this is another part of my need for control and another work in progress, but a week of snow is just not helping. Sitting on the couch all day or binge watching my favorite TV show is more of a nightmare to me than a holiday as my husband seems to think. I’ve gotta be moving and feeling like I am accomplishing something each day. And I have learned this week that there is only so much laundry to be done or closets to be cleaned. Needless to say, I am ready for spring!
Since I have had so much extra time in the kitchen, I have had more successes than failures with new recipes. Only one was a major flop so I am pretty pleased with the things I have to share right now! I have quite a few recipes for overnight oats and yet lately I have been wanting a smoothie each morning for breakfast even though I have a delicious breakfast already waiting and ready. Since I haven’t really been in any kind of rush, a grab and go breakfast is not really necessary. So I have been having these oats as an afternoon snack and it has been amazing! Like I have mentioned before, mid-afternoon is usually the hardest time for me. It’s the time I find myself eating mindlessly or being super hungry and wanting to eat everything I see. Having a hearty treat during this time has been very satisfying. And now, I get to have cake for my snack with this recipe! Well, not exactly but you get the point!
Carrot cake is one of my absolute favorites. The combination of flavors is right up my alley. This recipe is an easy way to sneak in some veggies for breakfast. And if you tell the kids they are eating cake, then who could say no to that! Remember that these can be eaten hot or cold. Feel free to use any kind of milk. I typically use unsweetened almond milk. This can easily be made gluten free as well!
If you love overnight oats as much as I do, check out my Overnight Oats Recipe Collection–the options are endless!
- 1/2 large carrot, shredded
- 1 1/2 T coconut, shredded or flaked
- 1/2 cup rolled or steel cut oats, regular or gluten free
- 3/4 cup milk of choice
- 1 T chopped pecans or walnuts
- 1T raisins
- 1/2 tsp vanilla
- 1/2-1 tsp cinnamon
- Dash of sea salt
- 1 T ground flax
- 2 tsp maple
- Combine all ingredients in a container that can be sealed and stir well.
- Refrigerate overnight.
- Enjoy hot or cold!
- If you plan to eat this cold, you may want to put the raisins in right before serving or they may be too hard straight from the refrigerator.