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Carrot Cake Oatmeal
March 20th 2019
If you love the idea of cake for breakfast and working some veggies in too, this recipe is a must. It’s really easy to make, and gives you the indulgence of carrot cake (complete with icing!) without the hassle or heavy feeling. It’s the perfect start to your day.


1 cup almond milk (or any other non-dairy milk)
1/2 tsp. fresh lemon juice
2 Tbs. coconut milk cream* (optional)
1/2-1 tsp. ground cinnamon (to taste)
1/4 tsp. ground ginger
1/8 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 Tbs. pure maple syrup
1 Tbs. crushed walnuts

Topping (optional): 1 Tbs. crushed walnuts, 1 Tbs. coconut milk cream* + 1/2 tsp. maple syrup (to drizzle on top), shredded coconut, cinnamon, and raisins

*Use just the cream off the top of a can of coconut milk or mix coconut butter with a bit of almond milk.


In a small pot, heat the almond milk, lemon juice, and coconut cream on medium heat.
Stir in spices and salt until they're dissolved into the liquid.
Stir in grated carrot and oats; cook for about 8 minutes or until oats are soft.
Remove pot from heat, and stir in vanilla, maple syrup, and walnuts.
Serve with the topping ingredients and/or whatever else you want to make your carrot cake oatmeal amazing.