1/2cupcarrotsshredded or grated, loosely packed [add more if desired]
3dateslarge, finely chopped
4tbspunsweetened coconut shredsadd more if desired, plus more to garnish
1tbspraw almond butteror nut/seed butter of choice
1/2tspvanilla extractto taste
2tspmaple syrupor honey to taste, optional
1/2tbspchia seeds
1tbsphemp seeds
1tbsppumpkin seeds
1tbsppecanschopped, to garnish
1/2tspcinnamon
1/8tspground turmeric
1/4tspground nutmeg
1/4tspground 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.