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carrot cake oatmeal

vegan, gluten-free [if using GF oats], sugar-free, soy-free
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Servings: 2 servings
Course: breakfast + brunch, Dessert
Cuisine: breakfast + brunch, gluten-free, sugar-free, vegan
Ingredients Method Notes

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

Method
 

  1. 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
  2. meanwhile heat 1 tbsp of the coconut oil in a small saucepan + saute carrot shreds on medium-low for 3-5 minutes, until coated.
  3. when oats are almost fully cooked, stir in all ingredients to combine including 1 tbsp remaining coconut oil.
  4. 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.