This yummy carrot cake oatmeal recipe is easy to make. You can add or subtract fruits or spices to meet your needs.
Who says your oatmeal has to be boring?
Oats are good for our health so add a little fruit and nuts or seeds and some spice and you have a super healthy and tasty breakfast. Have some fun coming up with new variations of this recipe. Use fresh fruit that is in season to add some variety to this recipe. Use brown sugar or honey in place of the maple syrup. You could even put this on top of other whole grain breakfast cereals.
Give overnight oats a dessert-inspired twist with this carrot cake version.
Carrot Cake Refrigerator Oatmeal
- In a medium bowl combine yogurt, oats, milk, carrot, raisins, the 2 tablespoons pineapple, the maple syrup, nuts or chia seeds (if desired), and cinnamon.
- Transfer mixture to a pint jar with a lid or two half-pint jars with lids. Cover and chill overnight or up to 3 days.
- To serve, spoon oatmeal into a cereal bowl(s). Top with walnuts and additional pineapple.
From the Test Kitchen
If you like, set aside 1 to 2 tablespoons of the yogurt and serve on top of oatmeal with a drizzle of pure maple syrup
Collect acorns (mixed shelled nuts work, too) with and without caps and hot-glue them to a tight-weave basket. Line the basket with plastic or foil, and place florist foam inside. Start with five or six not-too-ripe pears; use wooden skewers to keep the pears in place. Fill out the basket with bold dahlia blooms and sprigs of crabapple, bittersweet, mountain ash berries, or any other seasonal foliage. ~ Produced by Karin Lidbeck-Brent
Gathering of Grasses Bouquet
The beauty of ornamental grass bouquets is in their simplicity. Use unassuming flea market bottles and jars to hold quick cuttings of (from left to right), rattlesnakegrass or quakinggrass (Briza Maxima), Mexican feathergrass or Texas needlegrass (Stipa tenuissima), and hare’s tail (Lagurus ovatus).
When planting a succulent pumpkin, aim for an abundant look with a blend of colors and textures. To construct, coat the top of a Cinderella pumpkin with spray adhesive and quickly press dry moss on top, making a layer ½-1 inch thick. Group the three tallest succulents together slightly to one side of the center; use a clear crafts gel to attach the cuttings and seedpods to the moss, packing in tightly. A hot-glue gun also makes it easy to secure items to the moss. Aim for a mounded arrangement, angling shorter smaller items outward.
Blue Hubbard in Bloom
A blue Hubbard squash makes an unexpected container for an arrangement of zinnias, asters, rosehips, and viburnum berries. Start by setting the squash on a flat surface to determine how it will lay without rolling. To make the container, cut a 7-inch opening into the squash and scoop out the insides. Fill the hollow squash halfway with water and arrange some showy fall fruits and flowers inside the opening. Set the arrangement in a basket, propped on a bed of moss. ~ Produced by Karin Lidbeck-Brent
Cut off the tops (the top one-forth) of sturdy butternut squash. Scoop out the flesh, add water, and insert bold dahlia, sunflower or zinnia blooms for super-easy, super-sweet posies. ~ Produced by Karin Lidbeck-Brent
A Cinderella pumpkin makes the perfect container for a fall terrarium. Remove the top of the pumpkin and scoop out all the contents. Fill with soil and add small terrarium plants. Work moss in around the plants to cover the soil, and set tiny items on top, such as this small white pumpkin, bark chunks, a stone mushroom, and some acorns. ~ Produced by Karin Lidbeck-Brent
Blooming Pumpkin Basket
Transform a pumpkin into an elegant basket using grapevine (from your yard or a crafts supply store) to make the handle. To do this design, decide on the handle’s length, add an extra 4 inches to both ends to insert into the pumpkin. Remove the top of the pumpkin and scoop out the contents. Cut a 1-inch hole on opposite sides of the pumpkin near the top and push the grapevine ends into an opening to form the handle. Fill the pumpkin with water and arrange fall flowers inside. Loosely wrap the remaining vine twice around the pumpkin’s lower half.
Sunflowers capture the colors of fall gorgeously. A footed bowl holds a handful of sunflower stems, including ‘Velvet Queen’, ‘Moulin Rouge’, and ‘Ruby Eclipse’, with unripe blackberries tucked in for variety. Use floral wire to hold up heavy sunflower heads or cut the stems short, as shown here, and let the flowers support each other.
Bird’s Nest with Pumpkin
This celebration of fall in a shallow bowl includes a miniature white pumpkin set into a bird’s nest atop a spiral of viburnum leaves and berries. To complete the still life, a lifelike bird perches on the side of the nest, giving the impression of a mother watching over a giant egg. ~ Produced by Karin Lidbeck-Brent
Gourds, nuts, fall flowers, and squashes take center stage in these easy tabletop accents. Using seasonal ingredients, you can create a stunning centerpiece or gift that reflects autumn’s splendor.
Source: Bountiful Fall Centerpieces
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I do love a food mash up. The idea of throwing two good things together to make a new wonderful thing always makes me smile (think pizza cones and cronuts). So, when I was asked to come up with a recipe using a new mash up ingredient soon to hit supermarket shelves I couldn’t resist! Philadelphia is […]
This looks so good! You could mix and match different herbs to your liking. What a great and beautiful idea for a dinner party.
Here is a fun and delicious idea for holiday snacking. Regular pretzels will never be the same once you fill them with Wilton Candy Melts candy and add a sprinkle of chopped nuts. This combination of sweet and salty is fun to make and serve any time of the year and your guests will devour them!
Source: Nutty Candy Filled Pretzels
Source: Quick & Easy Enchiladas
This cake looks so gooood! I can’t wait to try this new chocolate cake recipe.
“Years ago, I drove 4-1/2 hours to a cake contest, holding my entry on my lap the whole way. But it paid off. One bite and you’ll see why this velvety beauty won first prize.” —Sandra Johnson, Tioga, Pennsylvania
Get the recipe and directions from the link below.
10 Servings 145 Calories
Prep 20 m
Cook 15 m
Ready In 35 m
- In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.
- Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.
A delicious gluten-free pancake made with rice flour that has a consistency and taste comparable to those made with wheat flour. (Could use for waffles by adding extra oil to batter.) 🙂
- 3/4 cup butter, softened
- 1-1/2 cups sugar
- 1/2 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 can (15 ounces) solid-pack pumpkin
- 1 cup (6 ounces) semisweet chocolate chips
- 2 ounces unsweetened chocolate, melted and cooled
- 3/4 cup finely chopped pecans, divided
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin, beating well after each addition. Fold in chocolate chips.
- Divide batter in half. Stir melted chocolate into one portion. In a well-greased 10-in. fluted tube pan, sprinkle 1/2 cup pecans. Spoon chocolate batter over pecans; top with pumpkin batter. Sprinkle with remaining pecans.
- Bake at 325° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack. Yield: 12 servings.Originally published as Chocolate Chip Pumpkin Cake in Taste of Home August/September 2008, p59