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Carrot Cake Oatmeal with Cashew Cream Cheese Icing


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. 

P.S - I have an insane overnight version of this recipe in my Make-Ahead-Mornings Breakfast e-book - download it for FREE today by entering your email at the top of the site!



  • 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


  • 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.






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Sweet Zucchinni Protein Breakfast Bowl

I've wanted to post this recipe for a while but I've put it off, because, well, this delicious dish is hard to make *look* pretty ... and when describing it, it doesn't exactly *sound* delicious either BUT LISTEN, it's great, just try it, just trust me, I promise! You'll never even notice the zucchini but you'll love how full and satisfied you'll feel and you just won't believe and tasty this bowl is!

I have a love affair with zucchinis - and let me tell you why...

1. They are super cheap (we grow our own in the summer)

2. They are nutrient dense (B vitamins, magnesium are two of my favorites for balancing hormones) 

3. They are absolutely flavor neutral, which leads me to my next point...

4. They are a great bulking agent for a huge variety of dishes like this breakfast bowl - not to mention soups, stir fry and YES, even smoothies (in place of frozen banana). 

YES, that's right - zucchini isn't just for savory dishes! I am telling you, you are going to love it as an addition to your breakfast bowls because it bulks them out with healthy fiber and plant nutrients ... bigger bowl of food = happier tummy. Look at it this way - If you can get a vegetable worked into your morning meal without even knowing it's there flavor wise - why wouldn't you give it a try? 

I up the anty even more by using quinoa AND oatmeal for a boost of grain-free protein (quinoa is actually a seed) but you can of course use full-on oats here, no judgement. Alternatively, you can use only quinoa (if you're gluten free or paleo-based, for example) - just be sure to add flax or chia or else it will stay far too watery, especially with the addition of the squash. 

You can flavor this bowl anyway you like but I include my favorite mix of warm, spicy sweetness below. 

HOT TIP: *If* you're still like - WOAH, I kinda want to try this but I think you're bat shit crazy for putting squash in can use half a small grated zucchini and half a mashed banana to ease you into the idea. 

Let me know if you give this a try, you brave, brave soul! 

Serves: 1 • Prep Time: 3 minutes • Cook Time: 6 minutes

  • 1 small zucchini, grated (option to peel if you wish)
  • 1/2 cup cooked quinoa
  • 1/4 cup old fashioned oats
  • 1 -1.5 cup plant based milk or water
  • 2 tbsp. maple syrup
  • 1 tbsp. ground flax OR chia seeds
  • 1/2 tsp. cinnamon, vanilla, cardamom 
  • 1/4 pink salt
  • TOPPINGS: I used sliced banana, walnuts, pumpkin seeds, hemp seeds, almond butter

1. Grate a small zucchini directly into a small pot with the oats, quinoa, flax seeds, maple syrup, seasonings and plant milk.

2. Stir to combine and put the mixture on med-high heat. Stir frequently for 5-6 minutes or until the zucchini is tender. If you notice your mixture getting too thick for your liking before the zucchini is totally cooked, add more plant milk or water and continue to stir.

3. Pour the cereal into a bowl and top with your favorite flavorings - I include what I added above but you could just as soon add fresh mango, berries, pear, apple, almonds, raisins, etc. Yum!




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Easy Cardamom Banana Oats

These photos may appear to look like just a pile of toppings but trust me, there's some oats under there...and they are THE BEST OATS EVER, which is a lot coming for me because oats are kinda my thing. 

The blend of earthy, warm and spicy cardamom (a welcome break from the usual cinnamon) and sweet banana truly take your usual breakfast to a whole different level of delicious - add blueberries and other toppings and you are in breakfast paradise. I first had the berry + cardamom combination in by way of pancakes at G*Zen, a fantastic vegan restaurant near my home town and I have been obsessed ever since.

Using banana as your sweetener in hot cereals is great for two reasons... (1) it allows you to use up those *really* ripe bananas that may be a little less than appetizing and (2) it adds a natural, subtle sweetness that compliments most flavors very well. When you cook the banana in with the oats from the start as I do in the instructions below, they help to also thicken and bulk up your breakfast.

Serves: 1-2 (depending on hunger level) • Prep time: 7 minutes

  • 1 cup rolled oats
  • 1 super ripe banana, mashed
  • 1 cup water + 1 cup almond milk
  • 1 tsp. cardamom
  • 1/2 tsp. allspice and nutmeg 
  • 1/4 tsp. pink salt

1. Mash your banana well using a fork and add it to a medium sized sauce pan with the oats, water, almond milk and spices. 

2. Cook on medium heat until the mixture begins to thicken to your desired consistency.

3. Add them to a bowl and top with whatever you like. I added more almond milk, blue berries, pistachios, goji berries and date syrup!

Easy as pie!







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Sunday Oatmeal Bowl

I eat oatmeal every chance I get. Other than when I was eating a low-carb diet it has always been a go-to breakfast staple. Some of my earliest memories involve pouring hot water over a bowl of Quaker 'Dinosaur Egg' oats to reveal those weird little baby dinosaurs. I LOVED that shit - but looking back, WOW, that's gross both in concept and composition (okay, but I still think it's also kinda cool).

Anyway, in one of my previous blogs I spoke to how much I love the ritual of breakfast. Preparing (and eating) breakfast is a pure joy for me - mind, body and soul. On most work mornings I exercise, shower, make a smoothie, pop my over-night oats in my bag (recipe for overnight oats to come soon) and run out the door. Rushing in the beginning of the day leads to stress and poor digestion but it is just part of life for so many of us. When I do have time to slow down on the weekends I really take my time (you might even see me getting up earlier than I do on weekdays just so I can maximize my cozy morning routine).

On my days off I do sometimes make pancakes or waffles or whatever I am craving but usually I just want an expertly crafted bowl of oats. My Sunday Oatmeal Bowl is more of method than it is a recipe as you can (and should) make them a little different every time to suit your taste but none-the-less I think this simple staple is blog worthy.

This version is really my go-to, my baseline for all other oatmeal variations soI am sure I will be sharing plenty of recipes on this theme so stay tuned.

Serves: 1 • Prep Time: 5 min • Cook time: 7-9 min

  • 3/4 cup of quick-cooking steel cut oats (I have done a lot of experimenting with different types of oats and I really like these best - they have great texture but still cook fast and I can buy them in bulk on Amazon)
  • 1 cup water
  • 1/2 cup almond milk
  • 1-2 tbsp. grade B maple syrup or coconut sugar (or any sweetener of choice)
  • 1 tsp. cinnamon
  • 1/4 tsp. Himalayan pink salt
  • 1/2 a banana, mashed (optional)
  • 1/2 tsp of vanilla extract
  • Topped with all of the best breakfast flavors and textures: 1/2 banana, hemp seeds, coconut sugar, almond milk and my chia seed jam 

1. Add the oats and water to a small pot and bring to a boil, stirring frequently. 

2. As the boiling oats begin to absorb the water add in the almond milk, salt, cinnamon, mashed banana and sweetener. Continue to stir to combine. 

Note: Depending on the desired consistency you may have to add a bit more water or almond milk, do this slowly and continue to stir as you go.

3. Once the oats are soft but still chewy (about 7 minutes) turn off the heat. At this time I always like to add a splash more of almond milk as it helps to cool down the oats and thin it out a bit (I like a goldie locks consistency, somewhere right in between soupy and scoop-able).

4. Put the oats in bowl and add the toppings artfully. Face plant into said bowl. 



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