This is a sponsored post written by me on behalf of Loblaws Canada Inc. All opinions are 100% mine. Thanks for supporting the brands who support The Green Life!
I used to skip breakfast often when I was working at my day job. Or I would rush through the door and grab a sugar-loaded muffin on my way to work. The struggle to eat properly in the mornings was real. There was never enough time, or I just didn’t know what choices to make.
Now that I’ve learned how to properly fuel my body, breakfast has become a total treat. Probably partly because it usually comes with a cup of warm tea or coffee. Certainly because there’s a much slower pace to it than any other meal of the day. Breakfast is a almost like a ritual, and a time I now cherish. I let my body slowly wake up, and I fuel it with a good, nourishing, satisfying meal that I know will get me through lunch.
I try to limit my consumption of bread and I reserve pancakes and waffles for the weekend, so oatmeal is always my breakfast of choice during the week, especially on those cold winter days.
Now let me share with you my go-to method for cooking oatmeal. It literally changed my mornings and I hope it will change yours too. It’s the one I’ve been using for the past two years and it saves my life every single time.
The not-so-secret tip for a quick, creamy porridge every time is to soak the oats overnight. It softens the oats and makes them much easier to digest, while reducing the cooking time tremendously.
Simply place rolled oats in a small pot (the pot you will actually cook them in the next morning), add water and cover. The next morning, the oats will be all nice and soft, almost as if they were pre-cooked. All you’ll need to do is turn the heat on, add your favourite spices and add-ins and let it warm up gently. Your breakfast will be ready in about 2 minutes!
I’ve partnered with Loblaws’ and their “Eat How You Want to Feel” campaign for today’s recipe. This campaign offers healthy food solutions and quick meal ideas for busy people. My contribution is this beautiful, nutrition-packed carrot cake oatmeal.
Warming, flavourful and super creamy, this breakfast is a fabulous way to start the day. The grated carrot makes it extra velvety, while boosting its nutritional quality. And by using my go-to cooking method, it will be ready in just a couple minutes!
If you’re curious to know how you can integrate more healthy meals into your day, select Loblaws stores now have dieticians on hand who can answer any nutrition-related questions you might have. Visit your nearest store for more details.
What about you? What is your go-to healthy breakfast for busy mornings?
Notes: If you prefer skipping the overnight soaking step, simply follow the same instructions in the morning with un-soaked oats, and extend cooking time until the oats are soft, at least 8-10 minutes.
Carrot Cake Oatmeal
- 1 cup rolled oats certified gluten-free if necessary
- 1 1/2 cup filtered water
- 1 medium raw carrot grated (about 1/2 cup packed)
- 1/2 tsp ground cinnamon
- 1/4 tsp ginger powder
- Pinch freshly grated nutmeg
- 1/2 tsp vanilla extract
- 2-3 tsp pure maple syrup or to taste
- Plant-based milk as needed
Suggested toppings (optional)
- Toasted pecans and/or pumpkin seeds raw cacao nibs, a dollop of almond butter, chia seeds
The night before
Place oats and water in a small pot, cover and let sit at room temperature overnight.
The next morning
Heat the pot to medium. Add the grated carrot, spices, vanilla and maple syrup. If the mixture is too thick, add a bit of milk. Cook for 2-3 minutes, stirring often, until oats are warm. Taste and add more maple syrup if needed.
Spoon into bowls and serve with more milk and your toppings of choice. Enjoy right away.