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Carrot Cake Oatmeal

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A delightful, healthy breakfast inspired by classic carrot cake flavors, combining oats, grated carrot, and warm spices.

Ingredients

Scale
  • 1 small carrot (peeled and finely grated, about 1/4 cup packed)
  • 1 cup water
  • 1/3 cup quick-cooking oats
  • 1 tablespoon raisins
  • 2 tablespoons unsweetened shredded coconut
  • 2 tablespoons pecans (or walnuts, chopped, divided)
  • 1/2 teaspoon ground cinnamon
  • 1 pinch ground nutmeg
  • 1 pinch ground cloves
  • 1 pinch ground ginger
  • 1 pinch sea salt
  • 1/2 tablespoon honey (or maple syrup)
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons heavy cream (or coconut milk)

Instructions

  1. Boil the carrot: Add the carrot and water to a small saucepan. Bring to a boil over medium heat, then boil for 3 minutes (uncovered), stirring occasionally.
  2. Combine oats and carrot: Stir in the oats and cook until the oats absorb the liquid, about 1 minute, stirring constantly.
  3. Stir in flavors: Add the raisins, coconut, 1 tablespoon pecans, cinnamon, nutmeg, cloves, ginger, sea salt, honey, and vanilla. Mix well to combine all those lovely flavors.
  4. Transfer to a bowl and top with the heavy cream and the remaining 1 tablespoon pecans.
  5. Serve warm and indulge in every spoonful of this delectable Carrot Cake Oatmeal.

Notes

For a vegan option, substitute honey with maple syrup and use coconut milk instead of heavy cream.

Nutrition

Find it online: https://cookingwithmayaa.com/carrot-cake-oatmeal-breakfast-recipe/

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