A cozy recipe for Carrot Cake Oatmeal that can be made in 15 minutes! A delicious vegan breakfast infused with warming spices, healthy and comforting, perfect for cozy mornings.
Here’s a simple, comforting breakfast that just happens to be healthy too! Vegan and gluten-free, Carrot Cake Oatmeal is cozy, warming, and energizing, and refreshing. This recipe makes one perfect serving. Feel free to double or triple it and save and reheat.
WHAT YOU’LL NEED
- fresh carrot juice ( or sub a plant-based milk- soy, oat, coconut, hemp, almond, etc.)
- rolled oats, organic if possible.
- raisins or golden raisins
- fresh grated carrot (optional)
- Spices- cinnamon, nutmeg, ginger, clove, allspice, turmeric
- pinch of salt
- Garnish: maple syrup and pumpkin seeds
HOW TO MAKE CARROT CAKE OATMEAL
It’s as simple as this; place all the ingredients together ( except the maple syrup and pumpkin seeds) in a small pot. Bring to a simmer over medium-low heat. Cover, simmer until oats are tender, about 5 minutes!
Hope you enjoy! This recipe makes one serving!
Carrot Cake Oatmeal
A warming recipe for Carrot Cake Oatmeal- a delicious vegan breakfast infused with warming spices, healthy and comforting, perfect for cozy mornings.
Instructions
Ingredients
- 1/4 cup water
- 1 cup fresh carrot juice ( or sub vanilla oat milk)
- 1/2 cup gluten-free rolled oats
- 2–3 Tablespoon raisins or golden raisins
- 1/4 cup –1 cup grated fresh carrot (optional)
- pinch of any or all of the following- cinnamon, nutmeg, ginger, clove, allspice, turmeric
- generous pinch salt
- Garnish: 1-2 tsp maple syrup and 1 tablespoon toasted pumpkin seeds
Instructions
- Bring first 7 ingredients all to a boil in a small pot, cover, simmer on low for 5 minutes or until done.
- Serve in bowl and w/ real maple syrup and sprinkle with pumpkin seeds.
