carrot cake oatmeal

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
• 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 + sauté 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.