Oatmeal is one of my favorite things to play around with because you can turn it into dessert flavors and trick your taste buds into thinking you’re indulging, but your body still knows it’s good for you. I love carrot cake and I had a big bag of carrots on hand, so I used all of the flavors typically called for in a carrot cake to make this breakfast treat. This tastes just like biting into a slice of cake and will satisfy your cravings without all of the sugar or the guilt. It’s made with fruits, vegetables, spices, and nuts, and it will keep you full all morning.
Many classic carrot cake recipes call for crushed pineapple and this is an ingredient you don’t want to skip, as it really helps to brighten the flavor. Raisins are also usually mixed in, but I prefer to use cranberries for a little extra burst of flavor. The best part about this is the cream cheese topping that tastes just like frosting. You can skip this part if you want but I highly recommend it. I made this oatmeal the old school way on the stovetop but you could combine all ingredients for the oats in a mason jar and then top it to make overnight oats. You can add more or less milk depending on how thick you like your oatmeal.
Many classic carrot cake recipes call for crushed pineapple and this is an ingredient you don’t want to skip, as it really helps to brighten the flavor. Raisins are also usually mixed in, but I prefer to use cranberries for a little extra burst of flavor. The best part about this is the cream cheese topping that tastes just like frosting. You can skip this part if you want but I highly recommend it. I made this oatmeal the old school way on the stovetop but you could combine all ingredients for the oats in a mason jar and then top it to make overnight oats. You can add more or less milk depending on how thick you like your oatmeal.
YIELDS
2 servings
PREP TIME
COOK TIME
TOTAL TIME
- For the oatmeal:
- 1 cup old fashion oats
- 1 1/2 cup oat milk
- 1/2 cup shredded carrots
- 2 tbsp crushed pineapple
- 2 tbsp dried cranberries
- 2 tbsp crushed pecans
- 2 tbsp maple syrup
- 1/2 tbsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground clove
- 1/4 tsp salt
- For the topping:
- 1 tbsp vegan cream cheese
- 2 tbsp plain vegan yogurt
- 2 tsp maple syrup
- 1/4 tsp vanilla extract
- pinch salt
Directions
1. Add all ingredients for the oatmeal to a pot over medium low heat and bring to a low simmer. Stir frequently while it is cooking, until the oats are soft. Set aside.
2. To make the topping, add all ingredients to a small bowl. Use a hand blender to blend smooth.
3. Top the oatmeal with the cream cheese topping and serve.
Also by Lauren: Vegan Strawberries & Cream
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Photo: Lauren Sacerdote
