every spring i crave carrot cake. it's a classic dessert that is so full of flavor and it always makes me think of the spring because we typically have it around easter. easter was so early this year that it didn't really feel like spring, but now that the trees and flowers are starting to bloom, it now feels like carrot cake season.
carrot cake isn't just for dessert. we've made carrot cake pancakes in the past, so it was about time that we incorporated carrot cake into breakfast somehow again. thus, carrot cake oatmeal!
this oatmeal is absolutely delicious. it has such great flavor from the carrots, coconut, raisins, walnuts, and cinnamon. it isn't too sweet which makes it perfect for breakfast. the best part is that it is vegan and gluten free too! it is super easy to throw together, which makes it the perfect treat to kick off a spring morning.
carrot cake oatmeal
prep time: 5 minutes
cooking time: 15 minutes
yields: 2 servings
1 teaspoon coconut oil
2 carrots, peeled and grated
1 teaspoon dark brown sugar
1 tablespoon sweetened shredded coconut
1/4 cup raisins
1/4 cup walnuts, coursely chopped
1 teaspoon ground cinnamon
1 3/4 cups water or non-dairy milk
1 cup old-fashioned oats
in a skillet melt the coconut oil over medium heat. add the grated carrots and saute for 2-3 minutes. add the brown sugar, coconut, raisins, chopped walnuts, and cinnamon. saute until the carrots are tender. meanwhile, bring the water/milk to a boil in a sauce pan. stir in the oats and reduce the heat to medium-low. cook for 5 minutes, stirring occasionally, until the oats have absorbed the water. remove from the heat and stir in the carrot mixture. add more cinnamon to taste. serve warm.