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.
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.