Vegan Carrot Cake Oatmeal
This vegan carrot cake oatmeal is full of warm spices that give such a cozy flavor to start the morning off well. Super filling and super delicous, you can't go wrong with this healthy dessert breakfast!
Equipment
- Medium Saucepan
Ingredients
- ¾ cup unsweetened almond milk (or any non-dairy milk)
- ¼ cup grated carrots (about 6-8 baby carrots)
- 1 teaspoon ground cinnamon
- 1 teaspoon allspice (optional)
- 1 teaspoon pure vanilla extract
- 1 teaspoon maple extract (optional)
- 1 tablespoon pure maple syrup
- ⅛ teaspoon salt
- ⅓ cup old fashioned oats (or quick oats)
- 2 tablespoon crushed and drained pineapple (or substitute unsweeteend applesauce)
- 1 tablespoon chopped walnuts
- 1 tablespoon raisins (optional)
Optional Toppings
- 1 tablespoon grated carrot
- 1 tablespoon chopped walnuts
- 1 tablespoon raisins
- 1 tablespoon pure maple syrup (for a sweeter taste)
Instructions
- Add almond milk, grated carrot, cinnamon, allspice, vanilla, maple extract, maple syrup, and salt to a small saucepan. Heat over medium-high heat on the stove for about 3 minutes or until a light boil begins. Stir occasionaly.
- Once warm, reduce to low-medium heat and add the oats, pineapple, walnuts, and raisins. Stir to combine. Let the oatmeal simmer for 8-10 minutes, stirring occasionally, or until desired thickness is achieved.
- Transfer the cooked oatmeal to a small bowl. Serve plain, or top with additional carrot, walnuts, and raisins. For a sweeter taste, add an additional drizzle of maple syrup. Serve and enjoy immediately.
Notes
Old fashioned oats work well for this recipe because they are coarser and thicker than quick oats. However, quick oats will work too, but may not take as long to cook.
Any non-dairy milk can be used for this recipe.
In place of walnuts, feel free to use pecans, cashews, almonds, or your favorite nut.
You may omit the nuts or raisins if you prefer.
Instead of crushed pineapple, you can use unsweetened applesauce if desired.