Recipe: Carrot Cake Oatmeal

Recipe: Carrot Cake Oatmeal

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Nikki Burst
May 7, 2015
(Image credit: Faith Durand)

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.

Tester's Notes

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

Serves 2

  • 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

  • Salt

  • 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

  • To serve:
  • 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.

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