Breakfast · Dairy Free · Gluten Free · Vegan · Vegetarian

Warm Carrot Cake Oats

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There is nothing better than a warm bowl of hearty oatmeal on a Saturday morning. This oatmeal is so hearty and filling, and tastes like carrot cake! You get added nutrients and an additional vegetable serving from the shredded carrots. Since this recipe makes three servings, I like to make it on a weekend morning and save the leftovers for two quick and healthy weekday breakfasts. All you have to do it reheat and top with your favourite toppings!

I like to top these oats with dried cherries, pumpkin seeds, and granola.

Warm Carrot Cake Oats

  • Servings: 3
  • Time: 30 minutes
  • Print

Ingredients

  • 1 1/2 cups water
  • 1/2 cup milk alternative
  • 1 1/2 cups carrots, grated
  • 1 cup oats
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon vanilla
  • 4 teaspoons honey or maple syrup
  • 1/8 teaspoon salt

Directions

  1. Add water and your milk alternative of choice to a medium pot. Add grated carrots and oats.
  2. Season with cinnamon, nutmeg, vanilla, brown sugar, and salt. Bring to a boil, then reduce heat to low and simmer for 20 minutes, until oats and carrots are fully cooked and creamy.
  3. Serve with your favourite toppings. I used dried cherries, pumpkin seeds, and Purely Elizabeth Cranberry Pecan Ancient Grain Granola.

4 thoughts on “Warm Carrot Cake Oats

  1. I love this! I have a bowl of oatmeal everyday for lunch and I look forward to it each time. I read about a restaurant in NY where all they serve is oatmeal. They have savory dishes for dinner, sweet versions for dessert. I would love to have one near me, or better yet, open up my own! Thanks for sharing this recipe and for stopping by my blog and checking it out!

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