It's finally starting to rain here, which is a welcome break from the humidity we've been getting lately. Although I hear that Mother Nature is being quite moody back in Canada, so I am feeling good about having to deal with humidity instead of snow...
That beign said, we get colder days now and a nice warm bowl of oatmeal is a nice treat in the evenings to enjoy warm food again without sweating. Although, mango season is now in full swing and I cannot get enough of them. They are like nature's candy!
As a kid, I usually had my oatmeal the same way every time; plain with heaps of brown sugar on top. Simple and delicious paired with a few slices of toast to dip in. Now I like to play around with the flavors I can achieve. The Carrot Cake oatmeal is a result of said play time.
The first gluten free cake I ever baked (successfully) was a heavily spiced carrot cake smothered in cream cheese icing. While this bowl lack the icing portion, it more than satisfies any craving that may arise.
I also noticed lately that oatmeal has become somewhat of a food trend in the blogging world, overnighted, baked it comes in a million different methods and flavors now. Gone are the days of pouches of quicks oats with mystery powders and dried fruit to bring flavor to a staple.
I have to say, that I am very happy I will never eat one of those again. I mean, I loved them at the time, but looking at the long list of ingredients on those things now has me running for the produce aisle.
Carrot Cake Oatmeal
- 3/4 cup coarse raw sugar*
- 1/3 cup water
- 2 cups quick oats
- 2 cups finely shredded carrots
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 3/4 cup raisins
* If you are using a fine sugar, reduce to 1/2 cup
In a medium sauce pan, bring the sugar and water to a boil and let thicken. Keep an eye on it so that is doesn't burn and stir often.
In another pot, cook the oatmeal with the carrots and spices with as much water as you prefer. I usually use a 1:1 ratio.
Once the oatmeal is cooked, stir in the caramel and raisins.