For the past six months I have been eating oatmeal for breakfast five to seven mornings per week. It’s warming, delicious and it’s satisfying enough to keep you full until lunchtime – everything I look for in a breakfast! Plus, you can prepare it countless different ways, and that’s probably why I still haven’t get bored of it. My favourite way to make it?
Carrot cake oatmeal!
This carrot cake oatmeal is seriously full of flavour! With the carrots and carrot cake spices, that is literally what it tastes like. It’s also deliciously chewy and nutty, and it’s even more filling than regular oatmeal thanks to the extra fibre the carrot adds. And since it’s super easy and quick to make it’s the perfect weekday breakfast, too.
A few notes before you make this:
- You can use rolled oats, quick oats or a mix of both. Rolled oats simply take a few more minutes to cook.
- This makes a big bowl so if you usually aren’t super hungry in the morning, feel free to scale this recipe down (or up). Simply use an oats to liquid ratio of 2:1. Or you stick to the full recipe and re-heat leftovers the next morning.
- Use the finest grater to grate the carrot. It will only be cooked for a couple of minutes, and big shreds won’t become soft.
- I highly suggest using half milk (if not more) to make this recipe. Of course it works with only water, too, but using milk makes it much more creamy.
- You can use any kind of sweetener other than dates, too, and adjust the sweetness to your liking. For me, 2 dates is ideal and I love to have chunks of dates in my oatmeal.
My toppings: apple, soy yogurt, crushed walnuts, more dates, coconut chips and maple syrup. But these are just suggestions!
I hope you’ll enjoy this carrot cake oatmeal recipe as much as I do. And if you do, I would love to hear about that. So please leave me a comment below or if you upload it to your Instagram, tag me at @aspoonfulofhealthde.
Carrot cake oatmeal
- 1 medium sized carrot
- 2 medjool dates
- 1 cup oats
- 1 tablespoon flax seeds
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon nutmeg
- 1 cup water
- 1 cup plant milk
Finely grate the carrot and chop the dates.
In a small pan, mix the grated carrot with oats, flax seeds, cinnamon, vanilla and nutmeg. Then add the plant milk or water and bring it to a boil on the stove.
Add chopped dates, then lower the heat and cook for 5-10 minutes or until it has reached your desired consistency. Stir frequently.
Top with a drizzle of maple syrup, fresh fruit, chopped nuts, soy yogurt or whatever else you desire.