This Healthy Carrot Cake Oatmeal recipe is sponsored by Flahavan’s. As always, all of the content and opinions in this post are my own. Read all the way to the bottom of the post to learn how you can win two Aer Lingus tickets to Ireland!
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Breakfast is my favorite meal of the day. I seriously would be happy eating breakfast foods all day long (sometimes I do!). And while I currently have the luxury of taking my time in the morning (work-from-home life), I absolutely understand the need for a healthy, quick breakfast in the morning. You can make a big batch of this Carrot Cake Oatmeal and eat it throughout the week. It’s a healthy, gluten-free and vegan breakfast that’s perfect on a chilly morning.
I made this recipe using Flahavan’s Steel Cut Irish Oats, the #1 selling oatmeal in Ireland. Did you know that people in Ireland eat more oatmeal per capita than anywhere else in the world? Fun fact!
If you’ve never cooked steel cut oats before, you should know that they take longer to cook than your average rolled or quick-cooking oats. But, I think they are every bit worth the wait because these steel cut oats have an incredible texture and natural creaminess – without adding any cream (or any dairy for that matter!).
One of the reasons I love this recipe is because each serving contains 1/2 cup of shredded carrots. It’s a great way to sneak in an extra serving of veggies without noticing. And because carrots contain a natural sweetness, I was able to get away with adding just a touch of maple syrup – a far cry from the sugar content you’ll find on most packaged oatmeal!
I topped my bowl of carrot cake oatmeal with some of my Spiced Pecans (I highly recommend trying this recipe if you haven’t yet!) and shredded coconut.
Carrot cake is my favorite dessert, and I think this oatmeal tastes like the real deal. I can’t wait to hear what you think! Leave me a comment below or tag me in a picture on Instagram!
This Healthy Carrot Cake Oatmeal is the perfect breakfast on a chilly morning. Each serving contains 1/2 cup of carrots, and the recipe is vegan and gluten-free. Make a big batch and reheat this carrot cake oatmeal throughout the week.
- 5 cups oat milk (can substitute regular low-fat milk)
- 4 Tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/4 + 1/8 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup Flahavan's Steel Cut Oats
- 2 cups finely grated carrots
- Spiced pecans, golden raisins, and unsweetened shredded coconut for topping (optional)
In a medium saucepan, combine the oat milk, maple syrup, vanilla extract, salt, cinnamon, nutmeg and ginger. Heat the pot to medium-low heat and stir.
Add the steel cut oats and shredded carrots and bring the mixture to a low boil. Stir and reduce the heat to simmer. Simmer slowly, uncovered for 35-40 minutes, stirring the oats every 5 minutes or so. Add more oat milk as needed to prevent the oats from sticking to the bottom of the pot.
Once the oatmeal has reached the desired consistency, remove it from the heat and allow to rest for 5 minutes. Portion the oats among four bowls and top with spiced pecans, golden raisins or unsweetened shredded coconut.*
*This Carrot Cake Oatmeal can also be made in advance and reheated throughout the week. Cool the oats completely and store in an airtight container for up to 3 days. Reheat in the microwave or on the stovewith an additional 1-2 Tablespoons of milk per serving.
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