Carrot Cake Oatmeal, Vegan + Gluten-Free

It’s still a little chilly here in New York so before it turns into green smoothie weather I would like to share one last oatmeal recipe. Today’s Carrot Cake Oatmeal is officially my new favorite breakfast. Recently I posted my recipe for Carrot Cake Oatmeal Bars and if you liked that recipe you’ll love this warm and creamy version! With a spoonful of peanut butter on top this oatmeal is seriously out of this world.

I would also like to share a super fun interview I did with Kyle Willets last week. She asked about my blog, my philosophy as a health coach and my favorite NYC vegan eateries. You can check it out here. Ok, now it’s oatmeal time!

Carrot Cake Oatmeal

makes 2 servings

What you’ll need:

• 1 cup rolled oats
• 1 cup water
• 1 cup non-dairy milk (I use unsweetened almond)
• 1/2 tsp vanilla extract
• dash of cinnamon
• dash of allspice
• dash of salt
• 1 large carrot, shredded
• 3 tbs raisins or chopped dates
• optional– 2 tbs chia seeds and/or 2 tbs shredded coconut

Directions:

1. Bring water, milk, oatmeal and shredded carrot to simmer in a small pot on the stove.
2. Stir in vanilla extract, cinnamon, allspice, raisins and salt and continue to simmer, stirring throughout, until liquid is absorbed (7-10 minutes).
3. Serve into bowls and top with chia seeds and dried coconut.