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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)
Topping suggestions:
  • Chopped toasted walnuts
  • Almonds/Almond butter
  • Coconut Whipped Cream
  • Pure maple syrup
  • Raisins
  • Shredded coconut
  • Cinnamon


  1. Wash and peel your carrots, then finely grate them on a box grater or hand held grater.
  2. 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.
  3. 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.)
  4. Remove from heat and stir in the vanilla extract. Portion into bowl(s).
  5. 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)
Kelsi Morris
April, 2017