Let's start over shall we?
I have a VERY short attention span. I blame electronics. And our generation's need for texting, facebook (which I really despise actually) and tv shows. I mean seriously, watching a movie for me requires focus. And self-restraint. Enter: "No Carly, you cannot check Instagram for the hundredth time to see if anyone has posted any food porn ;)"
My mom always asks me why I bother sitting in front of the television with my laptop as I am reading/browsing blogs. I mean really? Can I focus on both? No. That's why I didn't know that Finn joined the army. (lol, anyone else out there a gleek?) I watched the season finale of Glee while blogging. And thus, I had to watch it again (with my laptop out of sight) to pick up the details I missed.
Anyways, (wow my ramblings really took over this time), the point of that was to lead into the fact that I actually get bored of blogs quite quickly. I will find a new blog, get all excited because I really like it, then I'll browse through their old posts (Those "you might also enjoy" pictures always just look so intriguing!) and then I'll subscribe to them. But in reality, my Bloglovin' Reader just gets full because I usually just get on a blog-to-blog searching spree for new ideas and reading interesting posts.
Want to see a timeline?
Some recent blogs I've become obsessed with
first it was, Peanut Butter and Jenny
then came Chef Katelyn
and today I discovered Live Laugh Eat
But hey, there is hope. Because I always look forward to reading posts by these lovely ladies(: Check them out. And while I have you, stay with me for this ah-mazing breakfast recipe I concocted today.
Kiss My Broccoli
Hungry Hungry Hippie
Meals and Moves
Carrot Cake Egg White Oats
can you believe that's an iPhone photo? gasp; no editing either #lazygirlproblemsPart One: The Oats
1/3 cup Oat Bran
1/2 cup Milk
Spices; Cinnamon, Nutmeg, Ginger, Ground Cloves, Allspice
*Sorry I never measure. Just be careful with cloves and ginger those have strong flavors. And always feel free to add more cinnamon(:
THE NIGHT BEFORE (optional, but recommended)
Mix the above ingredients and place in your fridge to soak overnight. This will make the oats thick and voluminous.
Part Two: The Carrots and The Cake
1 medium Carrot, shredded
1 ripe Banana
3/4 cup Egg Whites (+cream of tartar or lemon juice if you use the kind from the carton)
~1/4 cup Walnuts, toasted and chopped
Blackberries (or fruit of choice, raisins would be good too)
Part Three: The "Cream Cheese Frosting"
Dollop of Cottage Cheese
Dollop of Yogurt
1/2 scoop Vanilla Protein Powder [~10g]
Almond Milk to thin to desired consistency (mine turned out a little more watered down than I would have liked)
Place your oat/water/milk mixture along with the spices into a medium saucepan and leave uncovered on low heat to cook while you assemble the remaining elements. (The longer the oats cook the thicker they will become and I have found that they taste better if they are thick when you add the egg whites). Be sure to stir them as you prep!
Start by making your "frosting" by placing the ingredients into a Magic Bullet or food processor to make it smooth. Set aside.
Toast your walnuts (don't let them burn; watch carefully) and shred your carrot into the pot of oats (or just place your pre-shredded carrots in). Cut the banana in half and thinly slice one half into the pot of oats and stir until the carrots and banana have thickened the oats. (The banana will break down on low heat and release natural sweetness).
Measure out your egg whites and cream of tartar/lemon juice (if using carton egg whites) and use a handmixer to whip them until white fluffy peaks form. This step is also optional, but makes the oats much more voluminous.
While the pan of oats is still on low heat mix in the whipped egg whites (try adding about half of the egg whites at a time). Keep stirring until the mixture becomes uniform and let them cook for 2-3 minutes or until thickened.
Transfer your oats into a bowl and top with your cream cheese frosting, chopped walnuts, blackberries and the remainder of your banana.
Don't let this long recipe intimidate you. It may take a little bit longer to make them the first time (I suggest a leisurely sunday morning, not when you are starving after a workout). But once you make them once (and become addicted (: ) you will get the hang of it and it will become easier and faster.
I would not suggest replacing the milk with water because the oats will taste watery (even the 1/2 cup of milk makes them creamy)
Feel free to:
- sub in any fruit or your choice
- top these oats with peanut butter instead of the frosting
- leave out the carrots (you can't take them I promise!)
- top with shredded coconut or another type of nut (pecans perhaps)
- if you don't have time you can just put the egg whites straight into the oats rather than whipping them up
- they will taste just as good if you don't soak the oats over night
P.S I would love to hear any feedback or your favorite type of oats!