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.
Table Of Contents
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.
