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Carrot Cake Oatmeal

By Our Little Farm

Member since 2012

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Serves 2-3 | Prep Time 10 PT10M | Cook Time 10 PT20M | Vegetarian / Gluten-Free

Why I Love This Recipe

FEATURING: Carrots.

What happens when carrot cake meats oatmeal? The answer: this delicious carrot cake oatmeal recipe! Your recipe buds will love it and you'll be happy to know that the recipe contains 1 full cup of carrots! Enjoy! And the leftovers keep too!

Recipe slightly adapted from Oh She Glows- see original recipe here: https://ohsheglows.com/2010/12/21/holiday-breakfast-in-a-jiffy-carrot-cake-oatmeal/

Ingredients You'll Need

FOR THE OATMEAL:
1 cup finely grated peeled carrot (approx. 1-2 carrots)
1 1/4 cups milk of choice (soy, almond, etc.), plus more as needed
2 tablespoon maple syrup
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Dash ground nutmeg, to taste
Pinch fine sea salt
1/2 cup rolled oats
1 teaspoon pure vanilla extract
1/2 teaspoon fresh lemon juice, to taste (optional)

TOPPING SUGGESTIONS:
Your favourite granola cereal
Chopped toasted walnuts
Whipped Cream (coconut or regular)
Pure maple syrup
Raisins
Cinnamon
Dash of milk of your choice

Directions

Finely grate the carrots on a box grater.
In a medium-sized pot over medium heat, whisk together the "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 6 to 10 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 and lemon juice (if using). 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!

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