carrot cake oatmeal

serves 2

vegan, gluten-free [fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][if using GF oats], sugar-free, soy-free

ingredients

1 cup gluten-free oats

2 cups water or unsweetened non-dairy milk [I prefer Califia Farms]

2 tbsp coconut oil [I used Nutiva]

½ cup [loosely packed] shredded or grated carrots [add more if desired]

3 large dates, finely chopped

4 tbsp unsweetened coconut shreds [add more if desired, plus more to garnish – I used Let’s Do…Organic]

1 tbsp raw almond butter [or nut butter of choice – I used Once Again Nut Butter]

½ tsp vanilla extract to taste [I used Frontier Co-op]

2 tsp maple syrup or honey to taste [optional]

½ tbsp chia seeds [I used Bob’s Red Mill]

1 tbsp hemp seeds [I used Manitoba Harvest]

1 tbsp pumpkin seeds

1 tbsp pecans, chopped [to garnish]

½ tsp cinnamon

⅛ tsp ground turmeric

¼ tsp ground nutmeg

¼ tsp ground ginger

instructions

bring 2 cups water or unsweetened non-dairy milk to a boil + stir in oats. reduce to simmer for 10-15 minutes until cooked, stirring occasionally.

meanwhile heat 1 tbsp of the coconut oil in a small saucepan + saute carrot shreds on medium-low for 3-5 minutes, until coated.

when oats are almost fully cooked, stir in all ingredients to combine including 1 tbsp remaining coconut oil.

remove from heat + serve warm with pecans + extra unsweetened coconut shreds to top.

notes

adjust spices to taste if desired.

could soak ingredients overnight + bake the following morning [see my baked overnight oats recipe].

optional additions: 1 tbsp chopped walnuts, dried fruit of choice, 1/2 chopped apple.serves 2

vegan, gluten-free [if using GF oats], sugar-free, soy-free

ingredients

1 cup gluten-free oats

2 cups water or unsweetened non-dairy milk [I prefer Califia Farms]

2 tbsp coconut oil [I used Nutiva]

½ cup [loosely packed] shredded or grated carrots [add more if desired]

3 large dates, finely chopped

4 tbsp unsweetened coconut shreds [add more if desired, plus more to garnish – I used Let’s Do…Organic]

1 tbsp raw almond butter [or nut butter of choice – I used Once Again Nut Butter]

½ tsp vanilla extract to taste [I used Frontier Co-op]

2 tsp maple syrup or honey to taste [optional]

½ tbsp chia seeds [I used Bob’s Red Mill]

1 tbsp hemp seeds [I used Manitoba Harvest]

1 tbsp pumpkin seeds

1 tbsp pecans, chopped [to garnish]

½ tsp cinnamon

⅛ tsp ground turmeric

¼ tsp ground nutmeg

¼ tsp ground ginger

instructions

bring 2 cups water or unsweetened non-dairy milk to a boil + stir in oats. reduce to simmer for 10-15 minutes until cooked, stirring occasionally.

meanwhile heat 1 tbsp of the coconut oil in a small saucepan + saute carrot shreds on medium-low for 3-5 minutes, until coated.

when oats are almost fully cooked, stir in all ingredients to combine including 1 tbsp remaining coconut oil.

remove from heat + serve warm with pecans + extra unsweetened coconut shreds to top.

notes

adjust spices to taste if desired.

could soak ingredients overnight + bake the following morning [see my baked overnight oats recipe].

optional additions: 1 tbsp chopped walnuts, dried fruit of choice, 1/2 chopped apple.[/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

carrot cake oatmeal

vegan, gluten-free [if using GF oats], sugar-free, soy-free

Print Recipe Pin Recipe

Course breakfast + brunch, Dessert

Cuisine breakfast + brunch, gluten-free, sugar-free, vegan

Servings 2 servings

Ingredients

  

• 1 cup gluten free oats
• 2 cup water or unsweetened non-dairy milk
• 2 tbsp coconut oil
• 1/2 cup carrots shredded or grated, loosely packed [add more if desired]
• 3 dates large, finely chopped
• 4 tbsp unsweetened coconut shreds add more if desired, plus more to garnish
• 1 tbsp raw almond butter or nut/seed butter of choice
• 1/2 tsp vanilla extract to taste
• 2 tsp maple syrup or honey to taste, optional
• 1/2 tbsp chia seeds
• 1 tbsp hemp seeds
• 1 tbsp pumpkin seeds
• 1 tbsp pecans chopped, to garnish
• 1/2 tsp cinnamon
• 1/8 tsp ground turmeric
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger

Instructions

 

• bring 2 cups water or unsweetened non-dairy milk to a boil + stir in oats. reduce to simmer for 10-15 minutes until cooked, stirring occasionally
• meanwhile heat 1 tbsp of the coconut oil in a small saucepan + saute carrot shreds on medium-low for 3-5 minutes, until coated.
• when oats are almost fully cooked, stir in all ingredients to combine including 1 tbsp remaining coconut oil.
• remove from heat + serve warm with pecans + extra unsweetened coconut shreds to top.

Notes

*adjust spices to taste if desired.

*could soak ingredients overnight + bake the following morning [see my baked overnight oats recipe].

*optional additions: 1 tbsp chopped walnuts, dried fruit of choice, 1/2 chopped apple.