This carrot cake oatmeal is a quick vegan recipe from Angela of OhSheGlows.com.
This recipe is a no brainer to me because it not only works carrot cake into breakfast, but also veggies! Angela has a ton of awesome healthy vegan recipes on her site, and this one looked especially interesting to me because I love carrot cake, and I love the idea of working some veggies into breakfast. It was really easy to make, and has the deliciousness of carrot cake (complete with healthy icing) without the hassle – or the heavy feeling in your stomach. This recipe will definitely be made often in my kitchen.
It’s exciting to try adding some variations to this recipe such as shredded pineapple or dates.
Oh She Glows Carrot Cake Oatmeal Recipe
Prep time:
Cook Time:
Time from start to eating:
Makes 2 bowls
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Ingredients
- 1 cup almond milk (or any other vegan milk)
- 1/2 tsp fresh lemon juice
- 2 tbsp coconut milk cream (use just the cream off the top of the full-fat can – or I mixed coconut butter with a bit of almond milk)
- 1/2-1 tsp ground cinnamon, to taste
- 1/4 tsp ground ginger
- 1/8th tsp ground nutmeg
- Pinch of salt
- 1 large carrot, finely grated (1 heaping cup)
- 1/2 cup regular oats
- 1 tsp pure vanilla extract
- 2 tbsp pure maple syrup
- 1 tbsp crushed walnuts
Top with:
- 1 Tbsp crushed walnuts
- 1 tbsp coconut milk cream + 1/2 tsp pure maple syrup (to drizzle on top)
- Shredded coconut
- Cinnamon
- Raisins
Directions
- Grate the carrot first. Then put the almond milk, lemon juice and coconut cream in a small pot on medium heat. Stir in the spices and salt until they’re dissolved into the liquid. Stir in the grated carrot and oats, and let them cook for about 8 minutes or until the oats are nice and soft.
- Take the pot off the heat, and stir in the vanilla, maple syrup and walnuts. Serve, topped with Angela’s delicious suggestions and whatever else you want to make your carrot cake oatmeal amazing. I stirred in more almond milk because I like a fairly liquid-y oatmeal. I hope you enjoy it – I sure did!
