The weather people were still scaring us with snow flurries in the forecast and chilly temperatures way longer than they should've been but finally there's a spring feeling in the air! We've made it through another daylight savings time. The official first day of spring is behind us now; even though it was snowing as you stood outside Rita's enjoying free water ice! It's time to enjoy all the springtime foods while we wait for the temperature to catch up.
Carrots are always a good addition to the backyard garden and can be prepared in so many different and delicious ways. They can even be brought in to dessert. Carrot cake is always a favorite dessert of mine that's can go well in any season. Even in winter a solid piece of carrot cake will mind me of springtime!
This is why I decided to turn the carrot cake into a bowl of springtime carrot cake oats.
- 1/2 cup Quaker Oats
- A small carrot
- unsweetened coconut
- 1 tbsp of brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- dash of cloves
- 1/2 tsp ginger
- 1 cup unsweetened coconut milk
Add oats to a pot. Peel carrot and shred at least half of it, then add the shredded carrot to the pot. Add in coconut, spices, brown sugar, and raisins to pot. Then add the milk and bring pot to a boil of high heat.
Once boiling, turn down the heat to 2 or 3 and let the oats simmer for 3 - 4 minutes. Stirring occasionally.
Once the oats simmer and have reached the consistency that you desire serve into a bowl. Top the bowl with a sprinkle of shredded coconut and one little carrot (for decoration)!
Serve warm and Enjoy!