Carrot Cake Oatmeal

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Carrot Cake for breakfast?!? Sign me up!

Do you dream about food? I do, like every single night. Sometimes they’re nightmares of me burning the cauliflower buffalo wings the day all my Omni friends were coming over. Sometimes I’m just riding a vegan marshmallow cloud to French Fry Island, causing me to wake up with a very hungry tummy.


Last night I dreamt I was eating cake, a whole cake, all to myself. So, obviously when I woke up I needed to make it happen. I am a HUGE fan of carrot cake and what better cake to make for breakfast than carrot. I mean it’s super healthy right. It’s like vegetable-cake so… Duh!

Guilt free, delicious, vegan breakfast here we come!!!


 

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Carrot Cake Oatmeal

  • Servings: 2
  • Time: 20 minutes
  • Difficulty: easy
  • Print

What you’ll need:

1 cup organic rolled oats

1 cup unsweetened almond milk

1 carrot shredded (about a cup)

1/3 cup raisins

2 tablespoons maple syrup

1 tablespoon cinnamon

1 sprinkle nutmeg

1 pinch sea salt

1 handful chopped candied pecans

1 tablespoon chia seeds

1 tablespoon flax meal

Directions:

1. Put all your ingredients in a small sauce pan. Cover and bring to a boil.

2. Reduce to a simmer and let it cook uncovered until all the liquid has evaporated. You might need to add 1/4 cup of water if you like your oats a little more mushy. Check on it while it’s simmering and give it a stir.

3. Split into 2 mason jars. Enjoy one this morning and save one for tomorrow!

Or I guess you could share it with someone you love… πŸ˜‰

That’s all folks! Breakfast just got fun again!

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