Some mornings you wake up and want the deliciousness of dessert, but the health of a breakfast. Enter Carrot Cake Oatmeal. I topped this with some Spiced Sweet Potato Croutons and pecans, but you can top this with anything from dried currants or raisins, a drizzle of honey or maple syrup, switch up the nuts, or fortify with your favorite protein powder or collagen peptides (I used Further Foods Collagen Peptides. You can use my code TINYTEATHINGS for 10% off of your purchase). The recipe below is not very sweet, so add a sweetener of your choice if you'd like it to be sweeter.

I made the Spiced Sweet Potato Croutons by peeling then cutting a sweet potato into small dices. I covered them in 2 tsp coconut oil, 1 tsp ground cinnamon, 1/2 tsp each of nutmeg, ground ginger, and cardamom. Then, I baked them in the oven at 425F for 20 minutes.
Carrot Cake Oatmeal (2 servings):

Ingredients:
2 cups almond milk (I used unsweetened)
1 cinnamon stick
1/2 cup steel cut oats
1/2 cup grated carrots (about 2 large carrots)
1 dash each of ground ginger, nutmeg, cardamom
1 tsp molasses
Optional: for more sweetness, add 1 tbsp honey or maple syrup

Directions:
1) Bring almond milk to a boil in a small saucepan with the cinnamon stick
2) Slowly add in the oats and grated carrots
3) Let the mixture boil for 5 minutes, stirring frequently
4) Reduce to a simmer for about 20-30 minutes depending on preferred consistency, stirring occasionally
5) Add in the spices, molasses, and optional sweetener if you would like a sweet oatmeal.
6) Serve with sweet potato croutons and pecans, or toppings of your choice.