Cake for Breakfast

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.

Note: I used a microplane grater to finely grate my carrots.
As much as I love carrots, I didn’t want to be gnawing on them for breakfast-that would just seem too healthy, ha!

This version of overnight oats ranks right up there as one of my favorites. Check out these other recipes…
Peanut Butter Cookie Overnight Oats
Banana Bread Overnight Oats

Today’s Workout
3.33 mile run and Power 100

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One Response to Cake for Breakfast

  1. John Sigmund July 15, 2013 at 12:59 pm #

    Why was that cherry cake NOT AVAILABLE when I was up there?

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