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Carrot Cake Oatmeal

carrot-cake-oatmeal

Oatmeal is one of our all-time favorite cold weather breakfasts. You can make it countless different ways and it’s filling enough to keep you satisfied until it’s time for lunch. We’ve stumbled across a number of different carrot cake oatmeal recipes while browsing the interwebs at – er, after – work, and decided it was time to test out our own version.

Carrot Cake Oatmeal

  • 1 medium carrot, finely shredded
  • ¾ cup almond milk
  • 1 tablespoon full-fat coconut milk cream
  • 1 teaspoon ground cinnamon, to taste
  • ¼ teaspoon fresh grated ginger
  • 1/8 teaspoon fresh grated nutmeg
  • pinch of salt
  • ½ cup regular oats
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons chopped walnuts, divided
  • 2 tablespoons raisins, divided
  • pure maple syrup

Whisk together carrot, almond milk, coconut cream, spices and salt in a small pan over medium heat. Stir in oats, and turn down heat to medium-low. Let cook until the oats have fully absorbed the liquid, about 8 minutes. Add vanilla, then remove from heat and let sit 1 minute. Divide into two bowls and top with walnuts, raisins and top with maple syrup to taste.

Pro tip: If you don’t have time to make a special trip to the store for coconut cream, simply use a little extra almond milk!

- Alivia Duran
@aliviaduran

 

READ: Pancakes! 10 Recipes To Try This Weekend

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