Name: Carrot Cake Oatmeal
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 2 cups old fashioned rolled oats; 5 cups coconut milk ((boxed not canned)); 1 tsp all spice blend ((1/2 tsp cinnamon, 1/4tsp cloves, 1/4tsp nutmeg)); extra coconut milk for serving ((optional)); 1/4 cup maple syrup; 1 lbs carrots ((450 g)); hand full chopped walnuts; 4 tsp chia seeds; 4-8 figs; honey or maple syrup

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For those that haven’t read the previous two posts: I accidentally bought 24 lbs of carrots at my online produce supplier because I was distracted and didn’t pay attention to the “amount” section. This is the third recipe in a row I make with carrots because…well, I had a fridge bursting full of carrots, right? I still have some but I will probably juice them all and make them into Carrot Cherry Juice because it tasted so good and because I simply can’t convince anybody in this family anymore that raw carrots are delicious, ha! In this Carrot Cake Oatmeal I was able to sneak them in because it ended up tasting like cake, not like healthy vegetable. My family loves oatmeal and Carrot Cake Oatmeal seem to be their new favorite. Everyone gulped it down. 3:0 for the cook ;) Maybe I should order another case of carrots….*lol*

An easy, healthy and filling breakfast recipe. This Carrot Cake Oatmeal will make you feel AW-some throughout the day!

I ordered figs as well when I ordered my produce and they are hands down the sweetest and juiciest and most delicious figs I have ever eaten. While arranging the dish I had to eat 3 unwashed right out the box and then I “accidentally” cut two of them the wrong way and had to eat them because they weren’t going to look good in the oatmeal bowl. Am I the only one to be cutting stuff “wrong” to be able to eat it before it’s served?

5 from 2 votes

Carrot Cake Oatmeal

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4

Ingredients

2 cups old fashioned rolled oats
5 cups coconut milk (boxed not canned)
1 tsp all spice blend (1/2 tsp cinnamon, 1/4tsp cloves, 1/4tsp nutmeg)
extra coconut milk for serving (optional)
1/4 cup maple syrup
1 lbs carrots (450 g)
hand full chopped walnuts
4 tsp chia seeds
4-8 figs
honey or maple syrup

Instructions

Peel and shred carrots.
Add oatmeal, coconut milk, shredded carrots, all spice blend, and 1/4 cup maple syrup to pot, mix well and bring to the boil.
Once boiling reduce heat to simmer, cover and cook for 10-15 minutes.
Serve in bowls adding milk if desired and honey or maple syrup if desired.
Garnish with walnuts, chia seeds and figs.

I promise this is the last carrot recipe I will post in a while. I don’t feel like ordering carrots in the next couple of weeks….or months! Let’s focus more on end of summer food, agreed?

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