Lack of time is the one thing most us blame for skipping breakfast in the morning. Between trying to catch those precious few hours of sleep, getting dressed and ready, getting the kids ready for school, there’s just not enough time to make breakfast. “I’ll get a cup of coffee on the go “, you tell yourself as you dash out the door promising yourself you will do better tomorrow but that tomorrow never comes.
Well it doesn’t have to be this way.
I thought it would be a good idea to start the year by launching a series of healthy breakfast ideas. I will be sharing a number of oatmeal recipes (carrot cake oatmeal, chocolate oatmeal, apple cinnamon oatmeal…and more), smoothies, some new twists on homemade granola (chocolate granola, honey almond granola, spicy seed granola..), sandwiches, wraps, a couple of easy cheese recipes to use as dips and spreads and some low carb breakfast ideas. The focus will be on easy to prepare, quick and healthy. I would love to hear from you, what would you like to see on this series? any requests?
If you enjoy the flavors of carrot cake, the sweetness of the carrots and raisins, the depth of flavor from the spices, the crunch of the walnuts. This oatmeal is for you. It hits all those buttons only with a fraction of the calories.I would say it tastes like carrot cake batter but then again I don’t want to admit that I taste raw cake batter 
Lets just say that having dessert for breakfast with a clear conscience is a win win situation in my book.
What I usually do is make double or triple this recipe on the weekend and simply reheat it in the morning. Add a splash of milk, cook for 3-5 minutes and it is as good as new without grating, measuring or mess.
Carrot cake oatmeal
1 cup old fashioned oatmeal
2 cups milk (coconut milk would work too)
1 tablespoon honey (brown sugar or maple syrup)
1 1/4 cups shredded carrots (1 large carrot)
1/4 cup raisins
1 teaspoon cinnamon
1/4 teaspoon cardamom
To serve:
shredded carrots
chopped walnuts
raisins
Directions
In a pot add the oats,milk, carrots, raisins, honey and spices
Cook over medium low heat, stirring occasionally until the mix thickens and starts to bubble.
Cook for 2 more minutes while stirring then take off the heat
Serve topped with shredded carrots, walnuts or raisins.
Notes:
Milk: You can make this with regular milk or with coconut milk. coconut milk adds a nutty flavor that I find pleasant.
Sweetner: you can use honey, sugar, brown sugar, maple syrup or you can leave out the sugar altogether and rely on the sweetness of the carrots and raisins. Another option would be to drizzle the sweetnes (honey or maple syrup) on top of the cooked oatmeal
Spices: Cinnamon, cardamom, nutmeg, ginger or a combination of them. Use your favorite combination of spices
Additions: raisins, crushed pineapples, grated apples, shredded coconut. You can use any or all of these to add flavor and texture to your oatmeal
Reheating: I usually make double or triple this recipe on the weekend and then reheat it in the morning. All you need to do is add 1/4 to 1/2 cup milk to the cold oatmeal and then cook the oatmeal for 3-5 minutes. This heats it through and restores the thickness to that of freshly cooked oatmeal . Breakfast is ready in 5 minutes or less.
fulpallenwrestling
/ April 17, 2013Your photos and recipes are amazing! I used your carrot cake oatmeal idea yesterday morning
http://fulpallenwrestling.wordpress.com/2013/04/16/nutrition-monday/
Sawsan@ Chef in disguise
/ April 17, 2013Thank you so much for trying one of my recipes and for the wonderful comment
Meenakshi
/ March 31, 2013This is just brilliant! Am ditching the bananas for carrots and raisins for next week’s breakfast…
Emma
/ January 21, 2013This recipe intrigued me for 4 days – I had to make it (slightly scaled back due to being snowbound) and it was so very delicious. Fantastic idea!
Sawsan@ Chef in disguise
/ January 21, 2013I am really happy you enjoyed the recipe Emma
Thank you for taking the time to let me know how it turns out
Audra (Unabridged Chick)
/ January 16, 2013I hate oatmeal and I hate breakfast, but I’m trying to eat more of both, and this recipe has me drooling! (And your photos, so gorgeous!) Thanks for coming up with this one — can’t wait to give it a try this weekend!
Audra (Unabridged Chick)
/ January 16, 2013PS: apologies for the barrage of comments as I start to dig into your blog!
Sawsan@ Chef in disguise
/ January 16, 2013Please don’t appologize.It is always a true pleasure to know that someone enjoyed my blog. I love comments,so there is no such thing as too many
Sawsan@ Chef in disguise
/ January 16, 2013I really hope you will enjoy the recipe Audra. Would love to hear what you thought of it when you have had a chance to try it.
Ashley @thedrivencook
/ January 12, 2013You’ve officially made my regular granola look boring! Which is quite alright with me because this just looks incredible. You are so creative! Who would have thought? Great flavors for a healthy snack.
mjskit
/ January 7, 2013I love carrot cake but the cream cheese frosting is always so rich and makes me feel guilty for eating it. With this oatmeal recipe I can now have my cake and eat it too!
What a great idea for oatmeal!!! Thanks!
Sawsan@ Chef in disguise
/ January 7, 2013My thoughts exactly MJ. I love carrot cake but the frosting always gets me!
glad you like the oatmeal
Laura T (@TheSpicedLife)
/ January 6, 2013I am totally intrigued! Pinning!
Sawsan@ Chef in disguise
/ January 6, 2013Thank you for pinning Laura and I hope to hear what you think of these when you try them
Lynda
/ January 5, 2013What a lovely idea Sawsan! I don’t usually skip breakfast, but I must say that my oatmeal never looks this good! I can’t wait to see what else you will create.
Sawsan@ Chef in disguise
/ January 5, 2013Thank you kindly Lynda
Suzanne
/ January 5, 2013Before I went grain-free I ate oatmeal and fruit every morning for breakfast. Any grain, sugar and nut free recipes would be appreciated. I know, it’s a tough one.
Sawsan@ Chef in disguise
/ January 5, 2013I will do my best Suzanne. I am really interested in your grain, sugar and nut free new life style
wok with ray
/ January 4, 2013This is indeed a healthy alternative to anything I eat. You always create dishes and treats that are guilt-free and thank you for that. Wish you a very joyful and more successful New Year.
Sawsan@ Chef in disguise
/ January 5, 2013Thank you kindly Ray
Wishing you a wonderful and successful new year
saffronandhoney
/ January 4, 2013A tremendous idea – I love oatmeal so this is a great, colorful and nutritious new treat!
Sawsan@ Chef in disguise
/ January 5, 2013I love oatmeal too and always look for ways to keep it interesting
glad yu like this one
cakewhiz
/ January 4, 2013ever since i found out my cholesterol levels are high, i have been eating more oatmeal but mostly chocolate oatmeal…lol. but, tomorrow morning, i will try your recipe for breakfast
Sawsan@ Chef in disguise
/ January 4, 2013I can’t wait to hear what you think of it Abeer.
Have you posted your recipe for chocolate oatmeal? I would love to try it.
I love one with bananas and chocolate that I will be posting soon
ChgoJohn
/ January 4, 2013Such an colorful dish to see first thing in the morning, Sawsan. Very appetizing. In fact, this post is really beautifully presented. I look forward to seeing more of your posts in this series.
Happy New Year!
Sawsan@ Chef in disguise
/ January 4, 2013Thank you kindly John. We really love carrots in this house so it was natural for it to make its way into the oatmeal lol
Wishing you a wonderful new year full of laughter, joy and success
Looking forward to more of your wonderful posts in 2013
Bam's Kitchen
/ January 4, 2013What a super healthy to start to your day. I think I really like your idea of adding coconut milk to this dish as it would give it another dimension of flavor. Wishing you and your family a super 2013! BAM
Sawsan@ Chef in disguise
/ January 4, 2013Thank you Bam. I have recently become a huge fan of coconut milk, I love the nuttiness it adds to recipes.
Wishing you a wonderful new year full of dreams come true
yummychunklet
/ January 4, 2013I love carrot cake, so a breakfast version sounds awesome to me!
Sawsan@ Chef in disguise
/ January 4, 2013Marta @ What should I eat for breakfast today
/ January 3, 2013I’m pro this idea with all my heart. I enjoy your recipes and breakfast is my type of meal. I will not propose anything as I’m very curious of your ideas
Sawsan@ Chef in disguise
/ January 4, 2013Thank you for the vote of confidence Marta and I really hope you will enjoy the other healthy breakfast ideas coming your way
munakenny
/ January 3, 2013This dish reminds me of a my favorite Indian dessert Gajar ka halwa (carrot pudding), it looks delicious and what a treat to have in the morning
Sawsan@ Chef in disguise
/ January 4, 2013I had to google Gajar ka halwa, it is totally new to me
it turns out it is very similar to something calles halawt jazar that is popular here but with fewer spices
Kristy
/ January 3, 2013Oatmeal that tastes like cake batter?! I’m in! That sounds delicious. I fully admit to licking cake batter too.
I’m excited about your posts for breakfasts – especially your new granola recipes. 
Sawsan@ Chef in disguise
/ January 3, 2013Glad I am not the only one
I hope you will enjoy the upcoming granola recipes Kristy
Lisa
/ January 3, 2013This is brilliant, Sawsan! In fact..I’m making this for breakfast tomorrow! I love it!
Sawsan@ Chef in disguise
/ January 3, 2013I can’t wait to hear about how it turns out Lisa
Denise at BeBetsy
/ January 3, 2013Wow! What a great recipe. I’ll have to make this one evening so I can have it for my early breakfast. Really fantastic!
Sawsan@ Chef in disguise
/ January 3, 2013Glad you like Denise. I hope to hear from you when you give it a try
Eha
/ January 3, 2013Even tho’, to be absolutely honest, I don’t usually have oatmeal for breakfast, I think this is a brilliant idea for those who do. The dish looks so appetizing and is so full of goodness to take one to lunchtime! Methinks many will say ‘thank you’ and even I may get away from my grainy breads, herring, eel, onion, cottage cheese etc et al and try
!
Sawsan@ Chef in disguise
/ January 3, 2013Thank you Eha, change is the spice of life right?
If you ever have a chance to give it a try, I would love to hear what you think of it
Balvinder
/ January 3, 2013I love… oatmeal. I have add different fruits but never tried with carrots. This is really delicious and I am going to make this soon, may be tomorrow.
Have a wonderful new year! Hoping to see some more delicious quick breakfast recipes.
Sawsan@ Chef in disguise
/ January 3, 2013Thank you so much Balvinder. I hope you will enjoy the addition of the carrots
john@kitchenriffs
/ January 3, 2013This looks terrific! I love being able to add veggies to breakfast. Love the idea of this – so simple and flavorful. Good stuff – thanks.
Sawsan@ Chef in disguise
/ January 3, 2013Thank you John. I love the addition of veggies too. I try to add more fibers and nutrients whenever I can
Victoria of Flavors of the Sun
/ January 3, 2013What an interesting recipe, Sawsan. I love the idea of adding carrots to oatmeal–and how healthy. You always inspire!
Sawsan@ Chef in disguise
/ January 3, 2013Thank you Victoria, you always inspire me
I love oatmeal and always look for new ways to make it more interesting
thekalechronicles
/ January 3, 2013I’m going to try this oatmeal variation, Sawsan. Love the cardamom.
Sawsan@ Chef in disguise
/ January 3, 2013I really hope you will enjoy it
Please let me know how it turns out
thekalechronicles
/ January 4, 2013I made it this morning, but left out the cardamom due to shortness of time (I have to crack open the pods and grind the cardamom). It was a delicious variation on my typical morning oatmeal cooked in milk with dried fruit and nuts — I’ll probably make it again from time to time.
Sawsan@ Chef in disguise
/ January 4, 2013Thank you for getting back to me Sharyn. I am glad you enjoyed it
and cracking the cardamom pods and grinding them when you need them is the best way to get the most flavor out of them. I usually grind a very small jar because I use it often. That way it loses a little flavor but not too much because I use it up quickly
Saskia (1=2)
/ January 3, 2013Sawsan I’d like a bowl right now please. It looks and sounds amazing. I’m sitting in front of a plate of scrambled eggs – admittedly quite nice but not a patch on your brekkie! Looking forward to the Spiced seed variation too.
Sawsan@ Chef in disguise
/ January 3, 2013You are always too kind Saskia
I can’t remember how many times I wish I could have a plate off my screen when I was visiting your blog
sallybr
/ January 2, 2013I will be paying close attention to your breakfast ideas, as this one already stole my heart… I tend to like savory stuff rather than sweet, but as you mentioned, I can always reduce the sweetener in this one. I will be making it for sure
(by the way, I finally made your roasted pumpkin seeds, the one you brine before roasting, will be on my blog someetime, will let you know and of course, give you all the credit!
Sawsan@ Chef in disguise
/ January 3, 2013I too favor savory stuff for breakfast but I also think change is the spice of life so change is welcome every now and then
I can’t wait to hear how the oatmeal turns out
Eva Taylor
/ January 2, 2013What a great twist to an old favourite, oatmeal. We will often make Bircher muesli which is made with uncooked oats, yogurt and grated apples, with some other dried fruit, nuts and seeds. I can see how the spices for your carrot cake oatmeal would work in the muesli too. What’s wrong with tasting cake batter
?
Sawsan@ Chef in disguise
/ January 3, 2013I had Bricher muesli for the first time this past summer when we went to Petra. It was one of the breakfast items I LOVED at the hotel
it is actually coming up as one of the healthy breakfast options.
I was expecting lectures about salmonila risks. Thank you for the support 
I am loving all the comments in support of tasting cake batter
spree
/ January 2, 2013Your images are gorgeous Sawsan, and this idea for a beautiful, winterful bowl for warmth for breakfast sounds fantastic! We love our oatmeal, so this is a must try! Happy New Year my friend, good cheer, health and peace! xx
Sawsan@ Chef in disguise
/ January 3, 2013Thank you so much Spree…coming from you that is a big compliment that I deeply appreciate
Wishing you a year full of laughter, joy and lots of magic
chef mimi
/ January 2, 2013Great recipe! There is no excuse not to have breakfast!
Sawsan@ Chef in disguise
/ January 3, 2013Thank you so much Mimi
spree
/ January 2, 2013Your images are gorgeous Sawsan, and this idea for a beautiful, winterful bowl of warmth for breakfast sounds fantastic!! Will try!
xo
Sawsan@ Chef in disguise
/ January 3, 2013Can’t wait to hear what you think of it my friend
Minnie@thelady8home
/ January 2, 2013Ahhhhh!! What a way to start the day!!! Delish!! Happy New Year Sawsan
Sawsan@ Chef in disguise
/ January 3, 2013Happy new year Minnie