This classic muffin is transformed into a healthy, warming oatmeal. The sweet and savory mixture of carrots, pecans and raisins make for an irresistible breakfast.
We’ve all had those mornings. The alarm goes off and your first instinct is to hit the snooze button so you can cuddle your comforter a little longer and avoid the chilly air. I’ll be honest, one of the biggest things that helps me drag my butt out of bed is the promise of breakfast. I’ve had friends tell me they’re “not breakfast people.” Gasp! If it wasn’t for breakfast I’d probably still be in my bed.
If you are a breakfast person you know that without this miracle meal it doesn’t feel like your day has started. Maybe you’re like me, in that if you don’t have a good breakfast you get hangry (hunger induced anger). Hangry isn’t pretty. It’s one of the reasons packing snacks isn’t a negotiable. My mom even gave me a little sign for my desk that says “I drink coffee for your protection.” If I could, I’d edit to say “I eat breakfast for your protection.”
Ok, you get it, breakfast is good. Glad we’re on the same page.
This recipe goes out to all my breakfast lovers. It combines two classic breakfasts, oatmeal and the morning glory muffin, into one “it’s-worth-getting-out-of-bed-for” hybrid. If you’ve never had a morning glory muffin, they commonly contain carrots, raisins, coconut, spices, nuts and sometimes apples. The hallmark of a good morning glory muffin is it’s diversity of textures and incredible moist consistency. Sorry, I know, I said “moist,” if you’re talking muffins it’s a good thing people, embrace moist muffins. Ok, I hear it. I’ll stop.
This oatmeal is packed with those signature spices along with plump raisins, sweet carrots, rich pecans and creamy coconut. Don’t be afraid to make a double batch because it reheats really well, which gives you a couple extra minutes to snuggle up with your comforter in the morning. You’re welcome.
- 1 Cup of Oats
- 1 Cup of Almond Milk
- 1 Cup of Water
- 1 Tbsp of Almond Butter
- 1 Cup of Grated Carrots
- 1 tsp of Cinnamon
- ½ tsp of Ground Ginger
- ½ tsp of Pumpkin Spice
- ⅓ Cup of Raisins
- ½ Cup of Unsweetened Shredded Coconut
- 1 tsp of Vanilla Extract
- 1 Tbsp of Maple Syrup
- ¼ Cup of Pecans
- Combine almond milk and water in a medium sauce pan and boil
- Add cup of oats, carrots, almond butter, raisins, vanilla extract, cinnamon, ginger, pumpkin spice
- Cook for 20 minutes
- Divide into three bowls and top with coconut, maple syrup and pecans
- What’s your go-to breakfast?
- Are you a snooze button hitter or can you jump out of bed with ease? (if that is the case please share some of your expertise)
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