I love regular old carrot cake, but I have to say, carrot cake oatmeal is even better than the dessert that inspired it. This version just so happens to be vegan, too.
I loved this oatmeal — it had all the things I expect from a good slice of carrot cake: lots of raisins and coconut, plenty of carrots, and warm spices. The coconut milk is optional, in my mind; while it adds a luxurious creaminess, I also really liked the oatmeal before it was added. This makes a generous two servings and could easily stretch to three or even four. — Faith, May 2015
Carrot Cake Oatmeal
1 tablespoon coconut oil, ghee, or unsalted butter
1/2 cup grated carrot, from about 1 large carrot
2 tablespoons maple syrup, plus more to serve
1/8 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon cloves
1/4 cup shredded unsweetened coconut
1/4 cup raisins or chopped dates
1 cup rolled oats
2 cups water
1 1/2 cups coconut milk
1/8 cup shredded unsweetened coconut, toasted
Over medium heat, warm the oil or butter in a 2-quart or larger pot. Add the grated carrot, maple syrup, spices, and a pinch of salt, and sauté until the carrots begin to caramelize — about 5 minutes.
Add the coconut, raisins, and oats and stir a few times. Add the water, raise the heat, and bring the mixture to boil. Immediately lower the heat and simmer the oats until all of the water has been absorbed, 10 to 15 minutes, stirring often.
Add the coconut milk and simmer another 5 to 10 minutes, or until the oatmeal is the desired consistency.
Serve topped with some toasted coconut and a drizzle of maple syrup.