Decadence for Breakfast

Finally! A way to have icing for breakfast that doesn’t involve sugar coma inducing cinnamon rolls or leftover birthday cake (not that that’s ever been done before…..)

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Carrot Cake Oatmeal
1/3 cup rolled oats
pinch of salt
1/3 cup milk plus 1/3 cup water
cinnamon and nutmeg, to taste
small carrot, peeled and grated
small banana, mashed
1/2 tsp vanilla extract
1 tbsp pecans, toasted

Preheat oven to 300°. Spread pecans on a baking sheet and toast for 5 minutes or so, until nuts are hot and fragrant. Place oats, milk, water, salt, and carrot in a pot on the stovetop and bring to a boil. Simmer, adding in spices. Stir in mashed banana and cook for a few more minutes before stirring in vanilla and taking pot off the heat. Top with a couple teaspoons of cream cheese icing and toasted pecans.

Small Batch Cream Cheese Icing
2 tbsp cream cheese
2 tsp butter (room temperture works best for blending)
3 tbsp icing sugar
couple drops of vanilla extract

Spoon cream cheese and butter into a bowl; mix vigorously (a fork works just fine) until smooth. Whisk in icing sugar in several additions, using more or less to achieve desired sweetness. Stir in vanilla extract.

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This will make more icing than you need for one bowl of oatmeal, but really now who has a problem finding things to do with leftover icing? One of my sugar-coated childhood favourites was icing spread over graham crackers. mmmm… Don’t think I’d be able to get away with that now quite as easily ;)

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4 Responses to “Decadence for Breakfast”

  1. VeggieGirl Says:

    HOLY YUM!!

  2. glidingcalm Says:

    i loveeeeeeeeeeeeeeee carrot cake! so ill need to try this!! a lot of bloggers also add coconut shreds to their carrot cake oats!

  3. Rebecca Says:

    Holy COW! That looks amazing!!!

  4. monsappetit Says:

    ooooh linds that looks outstanding!!

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