Track Back

[donotprint] 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!

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Vegan Carrot Cake Oatmeal (recipe from Oh she glows)

[print_link]

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.

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5 Comments

  1. 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