Carrot Cake Oatmeal! Yasss!

This has got to be my favorite porridge/oatmeal recipe. It's literally like eating a slice of carrot cake without all the calories and sugar!  I add brown sugar to my families bowls because I am staying away from sugar!

Hope you like it!


For the oatmeal:
1 cup (125 g) finely grated peeled carrot

1 1/4 cups (310 mL) unsweetened almond milk, plus more as needed*

1 tablespoon plus 1 teaspoon pure maple syrup

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

Dash ground nutmeg, to taste
1/2 cup (50 g) gluten-free rolled oats

2 teaspoon pure vanilla extract
Topping suggestions:
Chopped toasted walnuts
Pure maple syrup
Shredded coconut


Peel and finely grate the carrots on a box grater. (Use the finest grate, rather than the standard-sized one, so the carrot shreds are very small. This helps the carrot cook quickly and blend into the oats.)

In a medium-sized pot over medium heat, whisk together the almond milk, maple syrup, cinnamon, ginger, nutmeg, and a pinch of salt until smooth.

Stir in all of the grated carrots and oats. Bring to a low boil and then reduce the heat to medium to simmer. Cook, uncovered, for about 8 to 11 minutes, stirring frequently until thickened. Sometimes I stir in another tablespoon of almond milk if it's too thick.

Remove from heat and stir in the vanilla extract. Portion into bowl(s).

Garnish the oatmeal with your desired toppings and enjoy immediately. Leftovers can be stored in an airtight container in the fridge for a couple days. They are delicious cold, too!


* In lieu of almond milk, coconut milk is a fun alternative

This recipe is inspired from Oh how She glows Website!


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