Just in time for Spring! I love having something warm and nourishing in the morning and nothing is more nourishing than...cake. But really though, carrot cake is my jam. I would eat it for breakfast if I could (I even made a muffin recipe so that it wouldn't seem so crazy) but this oatmeal bowl miiiight actually be closer to the real thing. It's chock full of all the good stuff - raisins, carrot, pineapple, coconut and I even include a cashew cream cheese recipe below if you want to take it over the top.
Healthy, filling and absolutely indulgent - enjoy this breakfast anytime of year.
CARROT CAKE OATMEAL
- 1/2 cup old fashioned oats (or sub quick cooking steel cut oats)
- 1/2 cup peeled + grated carrot plus 1 tbsp. for garnish
- 1 cup coconut milk (sub water)
- 1/2 cup fresh or frozen pineapple *optional
- 1/4 cup raisins *optional
- 2-3 tbsp. coconut sugar (omit or sub maple syrup/sweetener of choice)
- 1-2 tbsp. coconut flakes
- 1-2 tbsp. chopped walnuts (sub any other nut or nut butter)
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg, cardamom, vanilla powder *optional
- 1/2 tsp. sea salt
CASHEW CREAM CHEESE ICING
- 1/2 cup cashews, soaked overnight or for at least ten minutes in very hot water
- 1/4 coconut milk
- 1/2 cup water
- The juice of half of one lemon
- 1 tsp. nutritional yeast
- 1/2 tsp. vanilla powder
- 1/4 tsp. salt
To make the oatmeal:
In a small sauce pan begin heating the milk on medium as you peel and grate your carrots (one very large carrot was enough). Add the oats, carrots, raisins, pineapple, coconut sugar and spices to the simmering milk and stir frequently, cooking until the carrot is soft and tender and the oats have absorbed most of the liquid - apx. 5 minutes. f you like your oats more runny add more liquid.
Transfer the oats to a bowl and top with walnuts, more raisins, coconut and the reserved raw grated carrot. You can also add more cinnamon, coconut sugar or more pineapple. To take it over the top, blend up some cashew cream cheese icing (method below)!
To make the cashew cream cheese icing, add all ingredients to a blender and blend for at least one minute on high. The mixture should be totally smooth and pretty runny. There will be plenty left over (you need to make a reasonable amount in order for it to blend properly) but you can use it as you would a sweetened cream cheese on toast, bagels or any pastry. It stores in the fridge for a few days and thickens up a bit so it should get to a spreadable consistency using these ratios after sitting overnight.
LIVE IN THE LIGHT, LIVECLEAN KITCHEN