Carrot Cake Oatmeal
This Carrot Cake Oatmeal brings all the spiced flavors of a classic carrot cake into a hearty and wholesome bowl of oats. It's packed with fiber and full of cozy spices - perfect for a nourishing start to the day!
Ingredients
- ½ cup rolled oats
- ½ cup plant-based milk preferably a barista version
- ¾ cup water
- ½ cup grated carrot
- 1½ tsp white miso (or a pinch of salt)
- ½ tsp cinnamon
- ¼ tsp nutmeg or allspice
- Raisins or dried mulberries optional
- ½ tsp vanilla extract
- 1 tbsp maple syrup optional
Toppings
- Plant-based yogurt, vanilla or plain
- Chopped walnuts and/or pecans
- Almond butter
Instructions
- In a small pot, combine oats, plant-based milk, water, grated carrot, miso, cinnamon, nutmeg and raisins/mulberries (if using).½ cup rolled oats, ½ cup plant-based milk, ¾ cup water, ½ cup grated carrot, 1½ tsp white miso (or a pinch of salt), ½ tsp cinnamon, ¼ tsp nutmeg or allspice, Raisins or dried mulberries
- Bring to a gentle simmer over medium heat, stirring occasionally, until the oats are creamy and the carrots are tender (about 5 minutes).
- Stir in vanilla extract and maple syrup. Adjust sweetness if needed.½ tsp vanilla extract, 1 tbsp maple syrup
- Remove from heat, transfer to a bowl, and top with plant-based yogurt and chopped nuts and drizzle with almond butter.
Notes
