I love all things carrot cake! The spices, the nuts, the texture. Even the name, carrot cake, combines my two loves– vegetables and sweets! I’d eat it first thing in the morning if I didn’t also love feeling energized and ready to face the day after breakfast, instead of jittery, headache-y, and like crawling right back into bed after the sugar crash. But alas, where there’s a will there’s a way, and so I give you Carrot Cake Oatmeal!
It’s everything you (read: I) love about carrot cake, but also healthy and what I’m eating for breakfast this Fall along with my Pumpkin Pie Oatmeal. Oh, and it’s WAY easier and quicker to make than real carrot cake. Instant gratification, anyone?
Don’t be fooled by the decadent appearance of this breakfast, it’s actually super nutritious. It provides a serving of veggies first thing in the morning, along with an incredible variety of healthy fats from the combo of flaxseeds, coconut, pecans, and walnuts. Pregnant and nursing mamas need these omega-3s to ensure proper mental and neural development of their babies. Bonus for my fellow nursing mamas: the oats are great for enhancing your milk supply.
- 1 small-medium carrot, shredded
- 1/3 cup rolled oats
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon pure vanilla extract
- 1/2 cup water
- 1 tablespoon ground flaxseeds
- 1/3 cup unsweetened vanilla almond milk
- 1-2 teaspoons agave nectar
- 1 tablespoon unsweetened shredded coconut
- 1 tablespoon chopped pecans
- 1 tablespoon chopped walnuts
- 1 tablespoon raisins
- optional: drizzle of honey
- Mix the shredded carrot, oats, cinnamon, vanilla extract, and water together in a microwave save bowl, and heat in the microwave for 2 minutes.*
- Stir in the flaxseeds, almond milk,** and agave nectar.
- Top with coconut, pecans, walnuts, raisins, and a final drizzle of honey*** for added sweetness, if you'd like.
- *If you're opposed to using a microwave, cook these ingredients plus the almond milk in a small pot over the stove.
- **You can use any milk alternative here, I just happen to think unsweetened vanilla almond milk works well with this recipe.
- ***Leave off the honey or substitute maple syrup to make it completely vegan.