Carrot Cake Oatmeal

Carrot Cake Oatmeal 



Prep time: 2 mins

Cook time: 5 mins


1 small carrot, peeled and shredded (about 1/4 cup, packed)

1 cup hot water

1/3 cup quick-cooking oats

1 tablespoon raisins (I use golden raisins, but any kind is fine)

2 tablespoons unsweetened, desiccated coconut (optional)

2 tablespoons chopped walnuts, divided

1/2 teaspoon ground cinnamon

1 pinch ground nutmeg

1 pinch ground cloves

1 pinch ground ginger

1 pinch sea salt

1 tablespoon honey or maple syrup (more or less to taste)

1/2 teaspoon pure vanilla extract

1-2 tablespoons heavy cream or coconut milk




Add the carrot and water to a small saucepan; bring to a boil over medium heat, then boil 3 minutes (uncovered), stirring occasionally.

Stir in the oats, raisins, coconut, 1 tablespoon walnuts, cinnamon, nutmeg, cloves, ginger and sea salt. Cook until the oats absorb the liquid, about 1 minute, stirring constantly. Turn off the heat and stir in the honey and vanilla.

Transfer to an individual-sized serving bowl and top with the heavy cream and remaining 1 tablespoon walnuts.




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