Carrot Cake Oatmeal (vegan)
This carrot cake oatmeal is full of spices and great for weekly meal prep. Top with vanilla yogurt and pecans for that carrot cake vibe, but in a breakfast! Batch cook these yummy oats with shredded carrot for the week and you'll have breakfast ready to go.
Servings: 3
Calories: 226kcal
Cost: $2
Equipment
Ingredients
- 2 large carrots grated on small holes of a box grater
- 4 cups water
- pinch sea salt
- 2 cups rolled oats old-fashioned
- ¼ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
Instructions
- Bring water to a boil in a medium pan.4 cups water
- Add grated carrot, oatmeal, spices and pinch of salt to water. Stir, bring back to a boil, then reduce the heat to medium-low. Stir regularly to prevent oats from sticking to the bottom of the pan or from boiling over.2 large carrots, pinch sea salt, 2 cups rolled oats, ¼ teaspoon ground nutmeg, 1 teaspoon ground cinnamon
- Cook until the oats are thick, about 10 minutes, and the carrots have cooked and are soft. Stir in vanilla extract.½ teaspoon vanilla extract
- Top with vanilla yogurt, pecan pieces, raisins and pineapple tidbits for that full carrot cake vibe. Or, choose your own toppings! (see notes for ideas)
Notes
Optional Toppings:
- frozen sweet cherries, thawed, with juice
- diced apple
- diced or crushed pineapple
- sliced banana
- raisins
- flax seed (ground or whole)
- maple syrup or other sweetener
- almond milk or vanilla soy yogurt
- walnut pieces
- pecan pieces
Nutrition
Serving: 2cups | Calories: 226kcal | Carbohydrates: 41g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 47mg | Potassium: 330mg | Fiber: 7g | Sugar: 3g | Vitamin A: 6796IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 2mg
