Easter is coming up tomorrow, and I wanted to bake a carrot cake because bunnies love carrots and I love carrot cake. Unfortunately I realized that my schedule was just way too packed to make time to bake a cake this weekend. I just have too much going on. Of course, after this disappointing realization, I started craving carrot cake even more. The soft, sweet spiced cake with crunchy carrots, nuts and that creamy cream cheese icing. Oh my GODDDDD. Something had to be done.
My solution? Carrot cake oatmeal!
This recipe gives you the best of both worlds – all the deliciously spiced flavours and chewy textures of carrot cake from real carrot shavings and pecan pieces, and a quick (and relatively healthy) breakfast that takes only 10 minutes to make!
I know that carrot cake just isn’t carrot cake without cream cheese icing, so if you have some vegan cream cheese kicking around (I didn’t), you can mix it with almond milk and some powdered sugar to make a quick cream cheese icing for your carrot cake oats. Other optional mix-ins include raisins, walnuts, pecans, coconut flakes, a splash of almond milk, nut butter, pumpkin seeds, etc. You can have fun with it and make it your own! 🙂
Vegan Carrot Cake OatmealPrint This
1 carrot, peeled and grated
1 tsp. coconut oil
1/2 cup steel cut oats
1 cup unsweeted almond milk
1/2 tsp. vanilla extract
Dash of salt
1/4 tsp. cinnamon (can add more to taste)
1/4 tsp. pumpkin pie spice (just nutmeg works too)
1-2 tbsp. maple syrup (to taste)
1 tsp. brown sugar (to taste)
2-3 pitted dates, finely chopped (optional)
Chopped pecans (optional)
Coconut flakes (optional)
- Melt 1 tsp. coconut oil in a small pot and cook shredded carrot on medium heat for a few minutes, stirring occasionally.
- Add 1 cup of unsweetened almond milk, 1/2 cup of oats and bring to a boil. Turn heat on low and add in cinnamon and spices.
- Stir mixture and add in vanilla extract, brown sugar and/or maple syrup. Stir well and cover.
- The oatmeal should cook for 10-15 minutes, depending on the type of oats you use. Make sure you are stirring the oats during the entire cooking process, so as to not burn or let the mixture boil over.
- Near the end of cooking time, add in chopped dates or raisins (optional).
- Serve with chopped pecans and coconut flakes, with desired mix-ins/toppings.
omg im obsessed with carrot cake! gonna make this with some vanilla coconut yogurt on top as a frosting 😀