This vegan, plant-based carrot cake oatmeal is full of spices and a healthy, but indulgent addition to a weekend brunch. Great for batch cooking or weekly meal prep, make this yummy carrot cake oatmeal for the week and you'll have breakfast ready to go.
Add grated carrot, oatmeal 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.
Cook until the oats are thick, about 10 minutes, and the carrots have cooked and are soft.
Serve with your choice of toppings! See notes below for topping suggestions!
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
Try using other spices, like allspice and cloves, as well if you like!