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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.
15 min
Prep Time
10 min
Cook Time
25 min
Total Time
2-2
Servings
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.
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.
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.
Stir in all of the grated carrots and oats.
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.
If the mixture is too thick, stir in another tablespoon of almond milk.
Remove from heat and stir in the vanilla extract.
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.
Store leftovers in an airtight container in the fridge for a couple of days. The oatmeal is delicious cold as well.
Finely grate 1 heaping cup of grated carrots using the fine grate to make very small shreds which help the carrot blend in more.
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.
Stir in the grated carrots and oats.
Adjust heat if necessary or bring heat to low if mixture starts to boil.
Cook for about 8-9 minutes, stirring frequently.
When thickened, remove from heat and stir in the vanilla extract, 1 tablespoon walnuts, 1 tablespoon raisins, and 2 tablespoons maple syrup.
Portion into bowls.
Top the oatmeal with the remaining walnuts, raisins, and shredded coconut.
If using coconut cream, mix a bit of the cream with maple syrup and drizzle on top of the oatmeal.
Sprinkle with cinnamon for garnish.