One for the Carrot Cake fans! We love this warm Carrot Cake Oatmeal recipe… It’s a great warming winter breakfast packed with a cup full of nutritious carrots!
Carrot Cake Oatmeal
This one is for all of the carrot cake fans out there! Creamy, crunchy, chewy, and sweet, this recipe packs in a full cup of carrots and a handful of healthy ingredients that will keep you feeling full for hours and hours. This oatmeal is also wonderful as part of a holiday breakfast with loved ones. If you are adapting this recipe for several people, I suggest pouring the oats into a large casserole dish when they are ready, adding your toppings, and using a large spoon to scoop portions onto plates or bowls.
Yield: 2 servings
- 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
- 2 tbsp pure maple syrup
- 1 tbsp sweetened shredded coconut, for garnish
- 1 tbsp coconut milk cream + 1/2 tsp pure maple syrup, to garnish (optional)
Directions: Finely grate 1 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.
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.
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.
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.
- 750g new potatoes, (small to medium in size), scrubbed not peeled
- 2 tbsp. lemon juice
- 1 large bulb of garlic – split into separate whole cloves – don’t peel!
- 4 sun dried tomatoes, quartered
- 4 black olives, sliced
- 4–5 dashes of Tabasco sauce
- 1/2 tsp. Worchester sauce
- 1/2 tsp. Soya sauce
- 4 tbsp. vegetable stock
- 3 tbsp. olive oil
- A bunch of parsley, chopped
(If you do not have any vegetable stock make up a vegetable stock cube instead)
Preheat the oven to 200°C/400°F/Gas 6. Cut the potatoes into halves lengthways. If you can buy really small new potatoes use them whole.
Put the oil into the bottom of a large bowl. Add all the ingredients except the stock and parsley. Toss with a large spoon until all the contents are coated in the oil.
Empty the contents into a shallow roasting tin. Put into the preheated oven and roast for approx. 30 minutes. Halfway through the cooking time add the stock, stir and replace for the remaining time. When the potatoes are tender and the contents are slightly charred remove from the oven.
Serve in a colourful dish with the parsley sprinkled on top.
Nutritional Analysis per Serving