Carrot Cake Oats
A healthy and delicious breakfast that tastes like carrot cake!
Ingredients
Oats
- 0.5 cup rolled oats Use gluten-free if needed
- 1 cup unsweetened almond milk Or any milk of your choice
- 0.25 cup shredded carrots Freshly shredded
- 1 tbsp chia seeds For added fiber and omega-3s
- 0.5 tsp cinnamon Ground cinnamon
- 0.25 tsp nutmeg Ground nutmeg
- 1 tbsp maple syrup Or any sweetener of your choice
- 0.25 tsp vanilla extract Optional
- salt To taste
Instructions
- In a small saucepan, combine the rolled oats, almond milk, shredded carrots, chia seeds, cinnamon, nutmeg, maple syrup, vanilla extract (if using), and salt.
- Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 5-7 minutes, or until the oats are cooked and the mixture has thickened. Stir occasionally to prevent sticking.
- Pour the carrot cake oats into a bowl and serve immediately. You can add toppings like chopped walnuts, raisins, or shredded coconut if desired.
Notes
For a richer flavor, you can toast the oats before cooking. Store leftovers in the refrigerator for up to 3 days.