I’ve been seeing carrot cake oatmeal on the internet and in some cookbooks for some time, but never got around to making it myself. I don’t make oatmeal that often although I love it! So when I do I like to stick to my usual with some berries. But the other day, I decided to live dangerously and make carrot oatmeal instead. It was sooooo yummy, especially when topped with some Vanilla Cashew Pudding. I think it just might become my new “usual” now.
A few notes on ingredients and substitutions. Try to use rolled oats and not instant or quick-cooking, as you want the carrots to really soften, and the longer cooking time needed for rolled oats is therefore important. I used almond milk, but certainly any plant-based milk or even water will work. Certainly leave out the ginger if you’re not a big fan, but I wouldn’t leave out the cinnamon as it goes so well with the oats and carrots. Raisins you can certainly leave out, and also the coconut sugar. The oatmeal won’t be as sweet though. If you make this enough times and are getting bored, replace the grated carrots with some apple…YUM!
Place all the oatmeal ingredients in a medium saucepan. Place on a low heat and cook, stirring from time to time. If the oatmeal looks too thick, add a couple of tablespoons warm water and continue cooking. After about 10 mins check if the oatmeal has been cooked through, and if not cook for a few minutes longer. Mine took 15mins.
Transfer to your serving bowls. Garnish with your choice of toppings. Serve warm.
Let me know in the comments if you try making this delicious oatmeal! And don’t forget the cup of tea.