Track Back

by Peachy Palate on January 23, 2012

Back around the same time I made warm zucchini oatmeal for breakfast I tried another veg. filled variety which I neglected to mention. Another one of Angela’s variations

Carrot Cake Oats!

In truth as much as I love the zucchini oats if I had to pick one it would have to be the carrot cake version. Laden with cinnamon and maple syrup with plenty of raisins and walnuts for a savoury and sweet crunch and chew throughout and on top they were heavenly.

Not forgetting the coconut which isn’t necessarily something I always include or expect in a carrot cake but it enhanced the sweetness of the oats even more; the whole mix was incredibly luscious, warming and comforting. I have major plans for carrot featuring breakfasts all this week so I decided to kick it off with this track back which has inevitably left me craving another generous bowlful (I may just have to whip up a batch this evening for dinner!)

If you like carrot cake you are sure to fall in love with these oats. There is clearly a whole heaping of carrot throughout but just like the cake you’d be forgiven for not even hazarding a guess if you tasted it with your eyes closed.

My dad never sways from his plain and simple supersized bowl of steaming hot oats every morning; the only variation I’ve ever seen is frankly measly sprinkling of raisins or goji berries.

I think if I’m to tempt him to the delicious side this will be the bowl of oats to do it. The problem being in that case that there is not a hope in hell he’ll take to making them himself and I’ll be adding another task to my morning’s activities! Not sharing them would however just be mean so I may have to get him to stand alongside to show him how quickly and easily it’s done.

As Angela put it, “in a jiffy”…never was a truer word said.

If I was first thing out of bed breakfast sorta gal I would of most definitely opted for a bowl of these this morning but getting to work had to take precedence…hence the potential carrot cake oatmeal dinner being on the cards tonight! The only couple of variations I made to Angela’s recipe was switching the almond milk for soy and the serving size…I made the same amount but decided it was only big enough for one!

Vegan Carrot Cake Oatmeal (recipe from Oh she glows)

Print this easy peasy recipe Print this easy peasy recipe

Servings – 1-2

Preparation Time – 5 minutes

Cooking Time – 10 -12 minutes

Ingredients

  • 40g (1/2 cup) rolled oats
  • 1 large carrot finely grated
  • 250ml (1 cup) soy milk
  • 2 tbsp maple syrup
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp nutmeg
  • 1 tsp vanilla extra
  • 2 tbsp chopped walnuts
  • 2 tbsp raisins
  • 1 tbsp desiccated coconut

Directions

  1. Whisk together milk, cinnamon, nutmeg and ginger in a pot over a medium heat. Add in oats and carrot.
  2. Bring mixture to the boil and reduce to a low boil, cooking for a further 8-10 minutes.
  3. Stir in half of walnuts, raisins, all of the maple syrup and vanilla extract.
  4. Top with remaining walnuts, raisins, the coconut and a little extra drizzle of maple syrup. Serve immediately.

{ 5 comments… read them below or add one }

Mattie @ Comfy and Confident January 23, 2012 at 2:47 pm

These look fabulous. I just pinned them so I can give them a try, hopefully soon.

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Peachy Palate January 23, 2012 at 7:37 pm

Thanks Mattie! :)

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Courtney January 23, 2012 at 7:17 pm

yum that looks amazing!

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Peachy Palate January 23, 2012 at 7:37 pm

So warm and comforting. Perfect treat for a carrot cake fan!

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Khara Mills January 23, 2012 at 9:17 pm

Hello
This is a great idea/recipe from Angela, nicely adapted :-) I added clementine zest to my version of overnight oats and the oatmeal/porridge, which I’d always add to carrot cake and it worked brilliantly. Just fyi.
Looking forward to seeing more carrot breakfast ideas this week :-)
Khara x

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