Cake is absolutely an acceptable breakfast. I think so, anyhow. Actually, the other morning we may have finished off the rest of that cherry cake that was hanging out in our fridge. Breakfast of champions for sure.
While looking for more cake ideas, I came across a recipe for carrot cake oatmeal. Why didn’t I think of this before?! I looooove carrot cake.
So rather than cooking everything up in the morning, I added a few ingredients and created a new version of overnight oats. Delicious AND easy!
See…you really can have cake for breakfast, and not feel guilty!
3/4 cup rolled oats
1 teaspoon cinnamon
1/4 teaspoon ground ginger
A pinch of nutmeg
3 TBS finely grated carrot (see note below)
1 TBS chia seeds
1 teaspoon vanilla
1 TBS honey
1 cup unsweetened vanilla almond milk
Stir everything together in a bowl. Cover with plastic wrap and refrigerate overnight. In the morning you can add some more milk (if you’d like). I topped mine with shredded coconut and chopped walnuts.
3.33 mile run and Power 100