Carrot Cake Oatmeal
Vegan, gluten-free, oil-free, refined sugar-free, soy-free
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This one is for all of the carrot cake fans! Creamy, crunchy, chewy, and sweet, this recipe packs in a full cup of carrots and a handful of healthy ingredients. This oatmeal is also wonderful as part of a holiday breakfast with loved ones (the serving size can be scaled up). I love serving it with Coconut Whipped Cream to take it over the top!
Yield
Serves 2
Prep Time
15 Minutes
Cook time
10 Minutes
Total Time
25 Minutes
Ingredients:
For the oatmeal:
- 1 cup (125 g) finely grated peeled carrot
- 1 1/4 cups (310 mL) unsweetened almond milk, plus more as needed*
- 1 tablespoon plus 1 teaspoon pure maple syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- Dash ground nutmeg, to taste
- Pinch fine sea salt
- 1/2 cup (50 g) gluten-free rolled oats
- 1 teaspoon pure vanilla extract
- 1/4 to 1/2 teaspoon fresh lemon juice, to taste (optional)
Topping suggestions:
- Chopped toasted walnuts
- Coconut Whipped Cream
- Pure maple syrup
- Raisins
- Shredded coconut
- Cinnamon
Directions:
- Peel and finely grate the carrots on a box grater. (Use the finest grate, rather than the standard-sized one, so the carrot shreds are very small. This helps the carrot cook quickly and blend into the oats.)
- In a medium-sized pot over medium heat, whisk together the almond milk, maple syrup, cinnamon, ginger, nutmeg, and a pinch of salt until smooth.
- Stir in all of the grated carrots and oats. Bring to a low boil and then reduce the heat to medium to simmer. Cook, uncovered, for about 8 to 11 minutes, stirring frequently until thickened. Sometimes I stir in another tablespoon of almond milk if it's too thick.
- Remove from heat and stir in the vanilla extract. Portion into bowl(s).
- Garnish the oatmeal with your desired toppings and enjoy immediately. Leftovers can be stored in an airtight container in the fridge for a couple days. They are delicious cold, too!
- * In lieu of almond milk, coconut milk is a fun alternative!