Tag Archives: health

Carrot Cake Oatmeal Recipe

I promised you this recipe many a blog ago.  Here it is, better late than never…which is pretty much how meals arrive at our dining table.

I made this in an effort to get my daughter to school with something resembling a whole food in her tiny belly.  She loves this breakfast; she loves anything that sounds like dessert at 7 a.m.  I know it’s summer now and cold breakfasts taste better than warm, hearty oatmeal, but we’re in the Pacific Northwest; we can eat this stuff ten months out of the year.

Like Edith Piaf, Je ne measure rien.  (I’m sure that’s what Edith meant. ) Just put in as much as you want of the following.

Oh–one more thing;  If I were Carolyn or anyone remotely able to post a photo, I would.  But I’m not, so you’ll just have to trust me.

Libbi’s Carrot Cake Oatmeal

Steel cut oats–organic.  One quarter cup dry measure equals one serving.  You’ll need four times the amount of liquid.

vanilla rice milk (You can use all rice milk –or soy or almond or coconut or whatever–or part milk and part water.  Or try orange juice and water.  Or all water,  But that’s kind of boring, and you’re not boring, are you?)  Remember; 4 parts liquid to 1 part steel-cut oats.

organic raisins (Pay extra; imported grapes are on the list of most toxic fruits.  CostCo usually has a good deal on organic raisins.)

grated carrots–yeah, organic

honey or agave and/or mashed banana for sweetness

shredded coconut (optional)

chopped walnuts or pecans (optional)

pinch of sea salt

Toppings:  Many options.  See below.

METHOD…and we do have one…

Before you go to bed one night, measure out your oats and the liquid you’re using for the number of servings desired.  I combine these in a PYREX glass bowl.  Add some raisins (the golden kind are super in this), cover and stick in the fridge.  The raisins will plump deliciously and sweeten the cooking liquid.

When you get up the next morning, preheat the oven to 350 degrees F.  Add grated carrots and sweetener to your oatmeal.  Libbi likes a lot of each.  Add your pinch of sea salt  plus coconut and nuts as desired.  Slide this in the oven uncovered and go about your business for 35-45 minutes.   When both it and you are ready, serve the oatmeal as is or with a little more milk, maybe stir in a little nut butter for protein if you want, some maple syrup or sprinkle with chocolate chips and top with a little whipped cream. We’ve tried all that so far and it’s all yummy.

Try it and tell Too Hot Mamas what you think.  Bon Apetit! L’Chaim!

Wendy

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Cupcake Wars

One of my daughter’s early teachers was called “Cupcake” (not to her face) by the parents, because of her penchant for celebrating every birthday, half-birthday, and holiday, including obscure-in-America British holidays, by serving fluffy cakes with gobs of frosting.  She considered sugar to be, in part, a learning tool.  It was quite effective.  My daughter does not remember the storyline to The Lace Snail, which we read a gazillion times (it’s wonderful), but she still speaks fondly of London’s October Plenty.  Attempts to form letters were rewarded with m&m’s or bits of red licorice.

Why am I thinking about this now, a few years after the fact?  Because I just spent two hours learning how to make a radish mouse to entice my daughter to eat her veggies.   Any veggie.  A no-thank-you bite of cherry tomato.  A snippet of gray green bean out of her Alphabet Soup.

For many years I was a sugar-free vegan (this was before Carolyn and I began entering the Pillsbury Bake-Off, I grant you) and regularly offered collards and kale to my daughter, who ate her greens with gusto.   Oh, yes she did.  In fact, her favorite breakfast was brown rice with butter, tiny minced carrots, nori seaweed and gomasio.  And then…Cupcake.

I love you, Cupcake, I do.  When introducing children to school, it’s a Jewish tradition to dot the pages of a book with honey so the learning will be sweet.   My daughter’s books were smeared with buttercream; I suppose that’s close.  And when she majors in British history I’m quite sure I will remember you fondly.  But I can’t help the pang of regret and frustration I experienced when she saw that adorable mouse staring up from her salad.  Raising it by it’s long radish root tail, she stared ambivalently awhile then asked, “Do I get dessert if I eat this?”

My next attempt will be carrot-cake oatmeal.  I’ll post the recipe if successful.

Wendy

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