Carrot Cake Oatmeal
Carrot Cake Oatmeal. Made with all of the carrot cake spices and flavors and even fresh carrots!
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I am a HUGE fan of carrot cake. Anything carrot cake I can get my paws on is always a “yes” for me. But I can’t walk around eating cake everyday…so I created my version of a delicious, yet much healthier option…carrot cake oatmeal!
OATMEAL
I feel the power of oatmeal is often underestimated. Oatmeal is AMAZING! Amongst many benefits, oatmeal helps promote healthy bacteria in the digestive tract. It can help manage your weight, improve your cholesterol levels, and is chock full of vitamins and minerals. Plus it’s super cheap!
There are different options for oatmeal available, so you can choose which one works best for you.
To name a few:
- QUICK OATS: the fastest version of oats that you simply add hot water to. Although this is the fastest method, they are a bit soggier and softer than other options. They also do not offer nearly as many health benefits as steel cut oats. But in a pinch I am definitely not above using this option!
- OLD FASHIONED OATS AKA ROLLED OATS: I would consider these the next step up from quick oats. They take about 10 minutes to cook. But have a much more desirable texture than quick oats and offer a bit more nutrients.
- STEEL CUT OATS: These babies take the most amount of time to prepare. However, if you have the time they are definitely worth it! They are higher in nutrients than the previously mentioned oats, they will keep you full for longer, AND their texture is much better. Steel cut oats take about 25-30 minutes to prepare. Fortunately, you can prepare them in larger batches, store them in your fridge, and quickly reheat them. So if you have the time, SAY YES TO STEEL CUT OATS!
CARROTS
Yes! There are actual, fresh carrots in this recipe! I shredded them down so they blend right into the oatmeal at the end. This allows them to keep a slight, pleasant texture. But because they are finely shredded, they won’t overwhelm the dish or make you feel like you’re eating a salad.
VEGAN YOGURT “FROSTING”
One of the best parts of carrot cake is the frosting. So, I could not skip out on that detail. Again, trying to make this a responsible breakfast, not an indulgent one, I had to make a few tweaks. The obvious answer was of course, vegan yogurt. I combined yogurt with the classic spices found in carrot cake, lemon, and maple syrup, and BAM…yogurt “frosting”!
MAPLE PECAN RAISINS
Another fantastic element to carrot cake is the texture. I honored this detail by combining pecans, raisins, maple syrup, and several spices. This mix is then cooked down creating a heavenly sweet addition to the dish.
Carrot Cake Oatmeal
Ingredients
- 1/2 cup Steel Cut Oats Steel Cut Oats are the best. But other options can be substituted.
- 2 cups water Can use more or less water depending on desired consistency. Use part water and part oat milk for creamier texture.
- pinch of salt
MAPLE PECAN RAISINS
- 2 tbsp maple syrup
- 2 tbsp water
- 1/4 cup raisins
- 1/2 tsp vanilla extract
- 1 tbsp chopped pecans
- pinch of salt
- 1/8 tsp grated fresh ginger
- 1/2 tsp cinnamon
- 1/16 tsp clove
- 1/8 tsp nutmeg
VEGAN YOGURT "FROSTING"
- 1/4 cup vegan yogurt
- 1/16 tsp clove
- 1/8 tsp nutmeg
- 1/2 tsp vanilla extract
- 1/2 tbsp Maple syrup
- Lemon Zest to taste
Instructions
STEEL CUT OATMEAL
- Add water (or oat milk), steel cut oats, and pinch of salt to sauce pan
- Bring to a boil and then reduce to medium-low heat to simmer for 20-30 minutes depending on desired texture. Stir occasionally to ensure oats do not stick to the bottom of the pan
- Remove from heat when oats reach desired consistency
- You can add extra flavor by adding cinnamon, nutmeg, clove, or vanilla extract to taste
MAPLE PECAN RAISINS
- Combine all maple pecan raisin ingredients in a saucepan and simmer on medium for around 5 minutes.
- Liquid should reduce slightly and raisins should plump up a bit.
VEGAN YOGURT "FROSTING"
- Combine all yogurt frosting ingredients in a bowl
- Mix until evenly distributed
PUT IT ALL TOGETHER
- Put hot steel cut oats in a bowl
- Mix in shredded carrots
- Top with maple pecan raisins and yogurt "frosting"
