20-Minute Carrot Cake Oatmeal (Vegan)

carrot cake oatmeal in a white bowl topped with coconut yogurt, raisins and walnuts. A silver spoon is in the bowl. The bowl is sitting on a round wood cutting board on a white backdrop. There's raisins and walnuts sprinkled beside the bowl on the cutting board.

20-Minute Carrot Cake Oatmeal (Vegan)

Ready in 20 minutes, this carrot cake oatmeal is so lush, creamy and dessert-like! Made simply in a pot with rolled oats, almond milk, grated carrot, spices, and coconut yogurt for added creaminess. It's a healthful breakfast that feels desserty and decadent - plus a great way to sneak veggies in first thing!

Course Breakfast

Cuisine 1 pot, American

Diet Gluten Free, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 366kcal

Author Hannah Sunderani

Ingredients

1 cup finely grated carrots
1 1/2 cups old-fashioned rolled oats
2 cups unsweetened almond milk (splashes more if needed)
½ tsp cinnamon
¼ ginger
⅛ tsp nutmeg
Pinch sea salt
¼ cup walnuts , chopped (or pecans)
¼ cup Raisins
1/3 cup plain coconut yogurt
3 tbsp maple syrup (more if desired for sweetness)

US Customary - Metric

Instructions

In a small saucepan add the carrots, oats and almond milk. Bring to a simmer on the stove top on medium heat.
Add the cinnamon, ginger, nutmeg and sea salt, stir to combine. Simmer the oats on medium-low for 5-10 minutes, or until the oats begin to soften and the consistency becomes thickened. Add the walnuts and raisins, and stir to combine.
Stir in the coconut yogurt and maple syrup and cook for another 2-3 minutes longer, or until desired porridge consistency. Optional to add more maple syrup to sweeten if desired.

Notes

Recipe will keep in the fridge for up to 5 days. Store in an air-tight container.

Coconut yogurt can also be swapped for vegan cream cheese for extra creaminess!

Nutrition