Carrot Cake Oatmeal
Prep time
Cook time
Total time
Serves: 2
For the carrot cake oatmeal:
  • 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
Possible toppings:
  • a handfull of toasted walnuts
  • a handful of raisins
  • a handful of coconut flakes
  • pomegranate seeds
  • banana or apple slices
  1. Finely grate the carrots. They should be as thin as possible.
  2. Add the oats, almond milk and carrots to a pot and allow it to cook for about 5 minutes, or until bubbly.
  3. Add the spices and orange juice and stir frequently. If it gets too dry, add more orange juice or almond milk.
  4. Finally add the honey or maple syrup if desired.
  5. Crush the walnuts lightly and toast them in a small saucepan without oil until they turn slightly golden brown.
  6. 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