Put aside the pumpkin spice for a bit, and embrace the carrot cake oatmeal vibes this season!
This oatmeal includes warming spices like cinnamon and ginger, perfect as the weather turns cooler and means your breakfasts cozy factor is taken up a notch.
If you make this oatmeal, you’ll be:
Adulting as you’re (almost) eating cake for breakfast
Healthy, because, vegetables
I recommend getting young carrots and not older, “earthy” tasting carrots so your oatmeal is the best possible!
A super nutritious, veggie-packed, yummy breakfast. It may not be cake, but it is definitely perfect for the fall! Thank you to Oh She Glows for this delicious fall recipe!
Carrot Cake Oatmeal
Serves 2-3 // Gluten Free (if GF oats are used), Vegan, Vegetarian, Dairy Free (if non-dairy milk is used)
1 cup (125g) peeled and finely grated carrots (the younger the carrots the better tasting!)
1 1/4 cups (310ml) unsweetened milk (I used almond milk)
1 tsp cinnamon (plus more for sprinkling)
1/4 tsp ground ginger
pinch of nutmeg
1/2 cup (50g) rolled oats
1 tsp vanilla extract
1 Tbs maple syrup
1/2 tsp fresh lemon juice (optional)
Carrots: Using the smallest grating side of your grater, grate your peeled carrots.
Oatmeal: In a medium saucepan, over medium heat, combine milk, cinnamon, ginger, and a pinch of nutmeg and salt. Stir to combine. Add the grated carrots and oatmeal and bring the mixture to a low boil and then turn down the heat to simmer for 8-10minutes, stirring often so it doesn't stick on the bottom. When mixture has thickened, remove from heat and add vanilla extract, maple syrup, and lemon juice. Add a splash of milk if it is too thick.
To serve: Pour oatmeal into a bowl and top with all the toppings you would like!
Share your creations on Instagram by tagging @foodyfirst and using the hashtag #foodyfirst so I can see!
Recipe is from Oh She Glows!