Carrot Cake Oatmeal with Crystallized Ginger

I feel obligated to make today’s post as neutral as possible. It is my first time participating in the Improve Challenge and this months ingredients were carrots and ginger. Immediately thoughts of delicate baked goods came to mind. An excuse to finally make carrot cake seemed like perfect timing. But then I remembered others would be participating as well and I was certain I wasn’t the only one craving a slice of cake.

 So I opted to try something a little different. I am working on expanding my breakfast menu from eating nothing until 2 or 3 in the afternoon, to actually eating healthy meals. It’s a work in process and I had entire week devoted to breakfast options last year and I can’t say that I have exactly followed through on it. I have probably eaten a ‘real’ breakfast less than five times since my posts last year. Five more than last year. That’s an improvement. 😉

Trying to find the perfect blend of sweet and savory to make my breakfast perfect has been a hunt. This hearty oatmeal gets the job done, is delicious and adds a nice variety to keep things fresh in the morning.


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  1. says

    Wow, oh wow. I love carrot cake, crystallized ginger and oatmeal. It’s like you created this just for me. I’m also in the same boat with you on breakfast. My stomach just isn’t geared to start working until later. But, if I forced myself to make this and then allowed the aroma as it buttles to do its work, I’ll bet I’ll be well ready to dive in as soon as it’s out of the saucepan. It looks amazing.

  2. says

    By golly, I eat oatmeal all the time and I love carrot cake – combining these two items just puts a smile on my face. I just bought some steel cut oats, so I would use those instead of rolled oats, so different texture but still probably a great taste. Thanks for the idea, I will definitely make your version next time I make oatmeal for breakfast! :)

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