This carrot cake oatmeal is a quick vegan recipe from Angela of OhSheGlows.com.
Angela has a ton of awesome healthy vegan recipes on her site, and this one looked especially interesting to me because I love carrot cake, and I love the idea of working some veggies into breakfast. It was really easy to make, and has the deliciousness of carrot cake (complete with healthy icing) without the hassle - or the heavy feeling in your stomach. This recipe will definitely be made often in my kitchen.
I'm excited to try adding some of my favorite carrot cake variations to this recipe. My best friend and I are addicted to this one carrot cake recipe that includes shredded pineapple and dates. Liz, if you're reading this, you have to try it in oatmeal form and report back ;)
What's your favorite carrot (or zucchini or beet or pumpkin) cake recipe variation that you want to try as oatmeal?
Prep time: 5 minutes
Cooking Time: 10 minutes
Time from start to eating: 15 minutes
Makes 2 bowls
Click for video transcription
This transcription will have some mistakes because it is partially automated.
Hey guys! This is Heather from HealthyVeganRecipes.net. Today I’m gonna show you how to make an amazing recipe courtesy of Angela over at OhSheGlows.com. I’ll post a link to her site down below and you should check it out because she has ton of amazing recipes.
This one caught my eye because it is carrot cake oatmeal which not only sounds amazing but it incorporates vegetables into breakfast which I don’t know about you but it’s not something that I do very often.
I know, I know some people do enjoy having a savoury vegetable breakfast but I prefer the sweet side, so this one looks perfect and I love carrot cake but I don’t often make it because I do find it takes quite a bit of effort whereas carrot cake oatmeal? So easy!
And not only that but it makes leftovers which are gonna be perfect because I’m getting up really early tomorrow morning and catching a train and I’m gonna go meet Phil for a friend’s wedding so yehey! Back together!
Thank you for everyone who sent messages and left comments for the last couple weeks. It was really nice to know that I am not alone even though I’ve been by myself in my apartment.
Alright! So let’s get started! Let’s get cooking.
So I’ve got all my ingredients ready to go here but I wanted to show you the star of today’s show which is carrots and I was excited to get the opportunity to use these special carrots that I got at the farmer’s garden this weekend.
They are, you’ll see their shape is kinda like beets and they taste so so good so that’s a great reason to go to farmer’s market is to get varieties of vegetables that you wouldn’t otherwise see.
And rather than peel these guys I used my brush to brush off the little bits of dirt that get stuck in the little cracks and any of the little hairs and stuff. And so there is my grated carrot, that’s one carrot and it should be about a heaping cup.
And important Angela mention to grate it finely so I actually did grate it by hand which I actually hate doing but you know for the cause. So what you want to do is not use this thick grating side. You wanna use the thin grate.
So I’ve got one cup of unsweetened almond milk. You can use any type of vegan milk you like and I have a recipe on my website if you want to make your own rice milk but being on my own it wasn’t really worthwhile to make a big batch of fresh milk this week.
Then you’re gonna want a teaspoon, a fresh lemon juice so I’m just gonna squeeze a little slice of lemon in there and you can turn the heat on at this point just to medium.
And then this is the only part of the recipe that I changed just slightly and it’s only because I didn’t want to buy the full canned of coconut milk. The directions in her recipe says to use the cream of the top of a canned of coconut milk but what I did was blend up some coconut because she also has a post on her site how to make your own coconut butter which I thought was awesome so I asked her if she thought this would work and she said “sure!”.
So what you’re gonna add is two tablespoons of the cream. One and two! And then another tablespoon is going to go on top at the end so I’ll just put that on the side. So heat this up and then we’re gonna add the spices.
Spices are great not only for making your meals more delicious but they are very nutritious for you as well and yeast, cinnamon, nutmeg and ginger are excellent for boosting your digestion and metabolism.
Ok, so what we’ve got is a teaspoon of cinnamon, an eighth of a teaspoon of nutmeg and quarter teaspoon of ginger. I’m sure if you want to you could put some fresh ginger in here to boost the nutritional power of this recipe.
Give that a stir and what you want is for the spices to get mix in to the liquid rather than floating around like they are right now. Alright guys! Things are looking pretty good in this pot. Don’t you think? More importantly for me, smells awesome!
Alright! Now is the fun part, we’re gonna put these carrots in here and as we all know carrot is good for the eyesight but the beta carotene is also awesome for your skin.
So, carrots and then one cup oh I’m sorry half a cup of oats. It’s been unusual for me to actually be measuring, its kinda fun. I’m not actually using my measuring spoon and cups very often so they’ve been feeling neglected and I think – I think they are having a good day.
Ok, so once you get this stirred together, you just gonna leave it on the heat. Angela says about 8 minutes and what you’re looking for is the oats to soften up into nice and thick and soak up all of that delicious almond milk.
Don’t let it get boiling, keep stirring it so that it doesn’t stick at the bottom. And then there’s just one more step once it gets cooked.
Alright! So see how nice and thick that got. The oats have really just soaked up all the carroty goodness and it’s looking so so good. Alright! At this point turn off the heat, last thing we’re gonna add is some maple syrup. I think its gonna be a little bit tight, I’m almost at the end of my jar. Oh, yeah! Just enough!
Ok, so that was two tablespoon of maple syrup. And then we are going to add one tablespoon of walnuts and you wanna crush them which I’m gonna do with my hands and some vanilla.
Now there is some vanilla flavoring in my almond milk but I like vanilla so I’m using that too. Alright! You give that a stir and you are ready to go. Super easy right? Oh my! There is just nothing like the smell of carrot cake and this is so so perfect!
Alright! So all your gonna do now is put it in a bowl and eat it but we always love topping our dishes with things and Angela have great ideas topping this baby off so some of that coconut cream from before and mix with a little bit of maple syrup. Get some of that on top there. Yeah!
And a few more walnuts, crushed. And we’ll put a little bit of coconut on there. I keep my flake coconut in my coconut well - jar and a sprinkle of cinnamon. I miss anything? Oh! Raisins a very great topping! All excellent parts of a carrot cake.
So check out how gorgeous that is and I already taste it and it taste really really good! So if you want to find this recipe, head over to Angela’s website OhSheGlows.com and I’ll post a link to this recipe specifically on my blog.
So I hope you guy enjoy it. I am super excited about it so thankful Angela for this amazing recipe. I know that I am going to use it very very often. I may make it for Phil if he’s really really good to me when he gets back.
Alright guys, hope you enjoy. See you next time.
I used some extra-special carrots I got at the farmer's market. Not only do they taste awesome, but you'll see in the video that they didn't turn brown even after I'd grated them and had them sitting out for a while! Phil always tells me about stuff like this in plants that are truly healthy, but it's great to see it in action.