Carrot Cake Oatmeal
Author: Lynn Hoefer
Serves: 2
- 1 cup (125g) of grated carrots
- 1 cup (100g) of (gluten free) old-fashioned oats
- 1 ½ cups (360ml) unsweetened almond milk
- 1 tablespoon of honey (or maple syrup if vegan)
- 1 teaspoon of cinnamon
- ¼ teaspoon of ginger
- a pinch of ground cardamom
- a pinch of vanilla powder
- a pinch of sea salt
- the juice of ½ orange
- the zest of ½ orange
- a handfull of toasted walnuts
- a handful of raisins
- a handful of coconut flakes
- pomegranate seeds
- banana or apple slices
- Finely grate the carrots. They should be as thin as possible.
- Add the oats, almond milk and carrots to a pot and allow it to cook for about 5 minutes, or until bubbly.
- Add the spices and orange juice and stir frequently. If it gets too dry, add more orange juice or almond milk.
- Finally add the honey or maple syrup if desired.
- Crush the walnuts lightly and toast them in a small saucepan without oil until they turn slightly golden brown.
- Pour the carrot cake porridge into two bowls and garnish with the the toasted walnuts, banana slices, raisins and coconut flakes.
Recipe by Heavenlynn Healthy at https://www.heavenlynnhealthy.com/carrot-cake-oatmeal/
3.5.3226