Holiday Breakfast In A Jiffy: Carrot Cake Oatmeal

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This one is for all of the carrot cake fans! Creamy, crunchy, chewy, and sweet, this Carrot Cake Oatmeal packs in a full cup of carrots and a handful of healthy ingredients. It is vegan, gluten-free, oil-free, refined sugar-free, and soy-free. Perfect for a holiday breakfast that tastes indulgent but is packed with nutrients.

This oatmeal is wonderful as part of a holiday breakfast with loved ones and can be scaled up. Serving suggestions include chopped toasted walnuts, coconut whipped cream, pure maple syrup, raisins, shredded coconut, and cinnamon as toppings. It can be stored in an airtight container in the fridge for a couple of days and eaten cold or hot.

Prep Time

15 min

Cook Time

10 min

Total Time

25 min

Servings

2-2

Vegan
Breakfast
Gluten-Free
Dairy-Free
Quick
Healthy

Oatmeal

Ingredients

  • 1 cup (125 g) finely grated peeled carrot
  • 1 1/4 cup (310 mL) unsweetened almond milk plus more as needed
  • 1 tablespoon pure maple syrup
  • 1/3 teaspoon pure maple syrup
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • ground nutmeg Dash, to taste
  • fine sea salt Pinch
  • 1/2 cup (50 g) gluten-free rolled oats
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fresh lemon juice optional, to taste

Preparation

  1. Peel and finely grate the carrots on a box grater using the finest grate so the carrot shreds are very small to help them cook quickly and blend into the oats.
  2. In a medium-sized pot over medium heat, whisk together the almond milk, maple syrup (1 tablespoon plus 1 teaspoon), cinnamon, ginger, nutmeg, and a pinch of salt until smooth.
  3. Stir in all of the grated carrots and oats.
  4. Bring to a low boil then reduce the heat to medium to simmer and cook uncovered for about 8 to 11 minutes, stirring frequently until thickened.
  5. If the mixture is too thick, stir in another tablespoon of almond milk.
  6. Remove from heat and stir in the vanilla extract.
  7. Portion into bowls, garnish with your desired toppings such as chopped toasted walnuts, coconut whipped cream, pure maple syrup, raisins, shredded coconut, and cinnamon, and enjoy immediately.
  8. Store leftovers in an airtight container in the fridge for a couple of days. The oatmeal is delicious cold as well.

Carrot Cake Oatmeal (original recipe)

Ingredients

  • 1 cup finely grated carrot about 1 large, heaping cup
  • 1 cup almond milk
  • 2 tablespoons full-fat coconut milk cream or use more almond milk
  • 1 teaspoon ground cinnamon to taste
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • fine sea salt pinch
  • 1/2 cup regular oats
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon fresh lemon juice optional
  • 2 tablespoons chopped walnuts divided
  • 2 tablespoons raisins divided
  • 2 tablespoons pure maple syrup
  • 1 tablespoon sweetened shredded coconut for garnish
  • 1 tablespoon coconut milk cream to garnish, mixed with maple syrup
  • 1/2 teaspoon pure maple syrup to garnish, mixed with coconut cream

Preparation

  1. Finely grate 1 heaping cup of grated carrots using the fine grate to make very small shreds which help the carrot blend in more.
  2. In a medium sized pot over medium heat, whisk together the almond milk, optional coconut milk cream, cinnamon, nutmeg, ginger, and a pinch of salt.
  3. Stir in the grated carrots and oats.
  4. Adjust heat if necessary or bring heat to low if mixture starts to boil.
  5. Cook for about 8-9 minutes, stirring frequently.
  6. When thickened, remove from heat and stir in the vanilla extract, 1 tablespoon walnuts, 1 tablespoon raisins, and 2 tablespoons maple syrup.
  7. Portion into bowls.
  8. Top the oatmeal with the remaining walnuts, raisins, and shredded coconut.
  9. If using coconut cream, mix a bit of the cream with maple syrup and drizzle on top of the oatmeal.
  10. Sprinkle with cinnamon for garnish.