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Spring Sweets: Carrot Cake Oatmeal
Get ready for spring (finally!!) with carrot cake oatmeal xx
This oatmeal is perfect for any carrot cake lovers out there, and also tastes great paired with a nice hot (or iced since the weather is warming up :) ) cup of coffee.
It's rich, decadent, and healthy!!
It's perfect for Easter, or quite frankly for any morning you wake up craving carrot cake.
- 1 cup (125 g) finely grated peeled carrot
- 1 1/4 cups (310 mL) unsweetened almond milk (or milk of choice), plus more as needed*
- 1 tablespoon plus 1 teaspoon pure maple syrup (or honey, agave nectar, or liquid sweetener of choice)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- Dash ground nutmeg, to taste (omit if you're one of those people that doesn't like nutmeg, this is a recipe, not a law. Adapt it as needed to your personal tastes!!)
- Pinch fine sea salt
- 1/2 cup (50 g) gluten-free rolled oats
- 1 teaspoon pure vanilla extract
- 1/4 to 1/2 teaspoon fresh lemon juice, to taste (optional)
- Chopped toasted walnuts
- Almonds/Almond butter
- Coconut Whipped Cream
- Pure maple syrup
- Shredded coconut
- Wash and peel your carrots, then finely grate them on a box grater or hand held grater.
- In a medium-sized pot over medium heat, whisk together the almond milk, maple syrup, cinnamon, ginger, nutmeg, and a pinch of salt until smooth.
- Stir in all of the grated carrots and oats. Bring to a low boil and then reduce the heat to medium to simmer. Cook, uncovered, for about 8 to 11 minutes, stirring frequently until thickened. (You can stir in another tablespoon of almond milk if it's too thick.)
- Remove from heat and stir in the vanilla extract. Portion into bowl(s).
- Garnish the oatmeal with your desired toppings and enjoy. Leftovers can be stored in an airtight container in the fridge for a couple days.
Note: When grating your carrots, try to use the finest grate possible, rather than the standard-sized one. This helps the carrot cook quickly and blend into the oats better. Smaller carrot shreds = creamier oatmeal.
(Recipe adapted from ohsheglows blog)