(excluding those immediately following a deliciously inappropriate Saturday night)
I like sleeping until the sun rises to the second floor. Newton generally agrees. He settles in with a tiny groan and lifts his head only if there's a legitimate chance that it's time to go downstairs.
Meanwhile, it's cold again in Iowa - they even predict late snow showers tonight. For now, only one stubborn little patch of ice remains frozen in the back yard. Almost everything else has melted in the past two weeks, but maybe that just makes room for more. Even though it is technically spring, this particular Sunday morning calls for something that warms both the kitchen and the soul despite the 21 degree temperature.
Carrot Cake Baked Oatmeal.
oh snap. Did she just work cake into breakfast??
That's right. But also - carrots.
J and I have actually tested several different baked oatmeal recipes over the last year, and I love that they tend to make enough for a few extra breakfasts during the week. This new recipe is no exception. I originally found the idea published by Angela over at Oh She Glows, which is one of my favorite blogs to find healthy, plant-based recipes to test out on J. This oatmeal is free of refined sugars, contains no oil, and is packed with carrots. Win Win Win. I tweaked the original recipe to use ingredients that I already had on hand.
This recipe is going to be adaptable to all sorts of modifications. Angela serves hers topped with whipped coconut cream. I think the addition of crushed pineapple might be delicious. I also made our oatmeal dairy-free, but you can substitute whatever type of milk you like. Let me know if you try it out!