Carrot Cake Oatmeal
 
Prep time
Cook time
Total time
 
Spice up your morning breakfast with this special oatmeal treat! Finally, cake for breakfast that's nutritious! Vegan & gluten-free.
Author:
Recipe type: Breakfast
Serves: 6 cups
Ingredients
  • 1 cup steel cut oats
  • ½ cup buckwheat groats, quinoa, or more oatmeal
  • 1 cup grated carrot
  • 3 T. unsweetened, shredded coconut
  • 1 cup light coconut milk (canned)
  • 3 cups water
  • 1 t. ground cinnamon
  • ½ t. ground ginger
  • ¼ t. nutmeg
  • 2 t. vanilla extract
  • ½ cup chopped pecans
  • ¼ cup brown rice syrup or maple syrup, plus more to taste
  • Optional add-ins: raisins, chopped dates, mashed banana
  • Garnish: unsweetened plain or vanilla nondairy yogurt (I like Kite Hill almond yogurt), cinnamon, pecans
Instructions
  1. In a medium pot over medium heat, stir together oats, buckwheat, carrot, coconut, coconut milk, and water. Bring to a boil, then reduce to low and cook 10-15 mins, stirring occasionally, until desired thickness is reached.
  2. Add the spices, vanilla, pecans, syrup, and raisins/dates. Taste for sweetness and add more syrup, if desired.
  3. Spoon into small bowls and top with 2-3 Tablespoons yogurt, a sprinkle of cinnamon, and a pecan half. Enjoy!
Notes
This recipe can be made in advance and reheated. It thickens over time, so you may want to add a few Tablespoons of water before reheating.

Keep covered in the fridge up to 5 days.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2016/03/08/carrot-cake-oatmeal/