![z31[1]](https://simplywholebydevi.com/wp-content/uploads/2018/06/z311-100x100.jpg)
Here is a healthier version of carrot cake for breakfast. Other optional things you can add would be ground flax seed, chia seeds, or other nuts like pecans. Make it your own!
| Angela by Oh She Glows |
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| Prep Time | 10 minutes |
| Cook Time | 9 minutes |
| Servings |
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Ingredients
- 1 cup finely grated carrot about 1 large
- 1 cup almond or coconut milk
- 2 Tbs coconut milk cream or use more milk
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp thground nutmeg
- pinch of salt
- 1/2 cup gluten free oats
- 1 tsp pure vanilla extract
- 1/2 tsp lemon juice optional
- 2 Tbs chopped walnuts divided
- 2 Tbs pure maple syrup
- 1 Tbs sweetened shredded coconut for garnish optional
- 1 tsp Tbs coconut milk cream + 1/2pure maple syrup to garnish optional
Ingredients
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Instructions
- Finely grate 1 heaping cup of grated carrots. You want to use the fine greate and not the large one so the carrot shreds are very small. This helps the carrot blend in more.
- In a medium sized pot over medium heat, whisk together the almond milk, optional coconut milk cream, cinnamon, nutmeg, ginger, and salt.
- Stir in the grated carrots and oats. Adjust heat if necessary or bring heat to low if it starts to boil. Cook for about 8-9 minutes, stirring frequently. When the mixture has thickened up, remove from heat and stir in the vanilla extract, 1 Tbs walnuts, 1 Tbs raisins, and 2 Tbs maple syrup.
- Top the oatmeal with the remaining walnuts, raisins, and shredded coconut. If you are using coconut cream, you can mix a bit of the cream with maple syrup and drizzle on top of the oatmeal, as shown in the photo. Sprinkle with cinnamon for garnish.