Carrot Cake Oatmeal

I'm a devoted follower of Katie, the Oatmeal Queen, so it's no surprise I like oatmeal.

However, I tend to put my own touches on it. This breakfast concoction is one of the results of said touches.

My carrot cake oatmeal!

Here's what goes into it:

25g rolled oats
5g Bob's Red Mill Egg Replacer (I just love the flavor of this stuff; you can sub soy flour for it)
5g Hull-less "naked" barley flour
A couple spoonfuls of cooked pearl barley
A pinch of chia seeds
30-40g of finely chopped carrots
Cinnamon and nutmeg to taste
Salt and sweetener to taste

Put all ingredients except the cooked barley together in a bowl, and add a cup of water or milk of choice. Nuke for 5 minutes. Do this in a BIG bowl so it doesn't overflow! I like my oatmeal pudding-y, so I chill it after cooking. This also makes it wonderfully thick.

When it's the consistency/temperature you want, top with an extra shake of cinnamon and eat! I also sprinkled sesame seeds on mine, because I love sesame and carrot together.

レシピーは、撮りあえず英語だけで書きます。日本人の読者の方は、英語で頑張っていきましょう！　（おそらく、後で日本語にも直すが、いつするか、まだ分かりませんので、よろしくお願いしま～す！）