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Tuesday, October 23, 2012

Carrot Cake Oatmeal

Who likes carrot cake? I DO! Minus the cream cheese frosting, this recipe is a pretty great replication of carrot cake, but in a breakfast or snack oatmeal.

I doubled the recipe as it’s a very small portion originally, and I wanted some for breakfast for a couple of days.  (It’s great cold or reheated in the microwave also.) 


Enjoy!

Yield: 4 servings

Ingredients:
·    1 heaping cup finely grated carrot (about 1 large)
·    1 cup almond milk
·    2 tbsp full-fat coconut milk cream (or use more almond milk)
·    1 tsp ground cinnamon, to taste
·    1/4 tsp ground ginger
·    1/8th tsp ground nutmeg
·    pinch of salt
·    1/2 cup regular oats
·    1 tsp pure vanilla extract
·    1/2 tsp lemon juice (optional)
·    2 tbsp chopped walnuts, divided
·    2 tbsp raisins, divided (I didn’t add raisins)
·    2 tbsp pure maple syrup
·    1 tbsp sweetened shredded coconut, for garnish (forgot to add this and it was great without)
·    1 tbsp coconut milk cream + 1/2 tsp pure maple syrup, to garnish (optional) Try it, it’s great with the garnish.
 

Directions: 

  1. Finely grate 1 heaping (and I mean HEAPING) cup of grated carrots. You want to use the fine grate and not the large one so the carrot shreds are very small. This helps the carrot blend in more.
  2. In a medium sized pot over medium heat, whisk together the almond milk, optional coconut milk cream, cinnamon, nutmeg, ginger, and a pinch of salt.
  3. Stir in the grated carrots and oats. Adjust heat if necessary or bring heat to low if it starts to boil. Cook for about 8-9 minutes, stirring frequently. When the mixture has thickened up, remove from heat and stir in the vanilla extract, 1 tbsp walnuts, 1 tbsp raisins, and 2 tbsp of maple syrup. Remove from heat and portion into bowls.
  4. Top the oatmeal with the remaining walnuts, raisins, and shredded coconut. If you are using coconut cream, you can mix a bit of the cream with maple syrup and drizzle on top of the oatmeal, as shown in the photo. Sprinkle with cinnamon for garnish.

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