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Carrot Cake Oatmeal

Penny
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast, Oatmeal
Cuisine Gluten free, Oil free, Vegan
Servings 1

Ingredients
  

  • 1 cup 237 ml water
  • 1/2 cup 60g rolled oats (make sure they're certified gluten free if you have celiac or an allergy)
  • 1 5.3 ounce 150g container of unsweetened coconut milk (or other non-dairy) yogurt
  • 1/2 cup 50g shredded carrots
  • 2 Tablespoons 30 ml maple syrup
  • 1 Tablespoon 15 ml ground flax seeds
  • 1 teaspoon 5 ml vanilla extract
  • 1/2 teaspoon 2.5 ml cinnamon
  • 1/8 teaspoon .6 ml nutmeg
  • pinch of cloves
  • Optional toppings: walnuts or other nuts raisins, barberries

Instructions
 

  • If the carrots aren't pre-shredded, shred them using the shredder attachment in a food processor or by hand with a grater.
  • Add the water and rolled oats to a pot and bring to a boil, then turn down to low and simmer for 5 minutes, stirring occasionally.
  • Stir in flax seed, carrots, coconut yogurt, and the rest of the ingredients, and stir. Cook over low-medium heat until warm and serve.