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
- 1/2 tsp of Ground Ginger
- 1/2 tsp of Pumpkin Spice
- 1/3 Cup of Raisins
- 1/2 Cup of Unsweetened Shredded Coconut
- 1 tsp of Vanilla Extract
- 1 Tbsp of Maple Syrup
- 1/4 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
Your Turn:
- 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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I loveee morning glory muffins, never thought about it in oatmeal form! Pinning this to make soon!!!
It’s seriously a match made in breakfast heaven! The raisins get all plump and ughh I’m dying. #HappyBreakfasting
I usually get up right away after my alarm goes off, but this Christmas week there is no alarm action going on…Getting up naturally and trying to sleep in. HA! My go to breakfast lately has been smoothies in a bowl. Thanks for sharing this yummy recipe!
Isn’t that a glorious feeling? When I have some time to go back to waking up naturally I’m usually able to get up earlier and more chirpy with an alarm. Enjoy your Christmas week!
Also, not sure what it is but smoothies in a bowl are exponentially more fun to eat/drink
Looks sooooo good!
Thanks Rebecca! Have a wonderful week
I love breakfast recipes that incorporate veggies but they can be pretty hard to find! Your recipe is genius!
Aww thanks so much Kaley – I’m pretty obsessed with this oatmeal right now – it’s great getting veggies in early
What type of oats do you use? Steel Cut? Rolled?