Quick Carrot Cake Oatmeal

Did you know you can easily transform your favourite cake into a healthy breakfast? Well if Carrot Cake is your favourite cake, you’re in luck! I used a recipe by Oh She Glows which I changed up a bit by using unsweetened coconut, substituting maple syrup for only one tbsp of agave syrup and leaving out the coconut cream. In my opinion, it is sweet enough without the syrup, so feel free to leave that out. Christmas in September I tell you.. Getting all the flavour of a carrot cake and a lot less calories. Perfect!

Here's the recipe, in its tweaked version (serves 2, I store one bowl in the fridge which I reheat the next day):

Ingredients:

• 1 heaping cup grated carrot (not too coarse)
• 1 cup almond milk
• 2 tbsp almond milk to add while heating
• 1 tsp ground cinnamon, to taste
• 1/4 tsp ground ginger
• 1/8th tsp ground nutmeg
• pinch of salt
• 1/2 cup regular oats
• 1 tsp pure vanilla extract
• 1/2 tsp lemon juice (optional)
• 2 tbsp chopped walnuts, divided
• 2 tbsp raisins, divided
• 1 tbsp agave syrup 
• 1 tbsp shredded coconut, for garnish

Directions: 

1. Grate 1 heaping cup of carrots. 

2. In a medium sized pot over medium heat, whisk together the almond milk, cinnamon, nutmeg, ginger, and a pinch of salt.

3. Stir in the grated carrots and oats. Adjust heat if necessary or bring heat to low if it starts to boil. Cook for about 8-9 minutes, stirring frequently. When the mixture has thickened up, remove from heat and stir in the vanilla extract, 1 tbsp walnuts, 1 tbsp raisins, and 2 tbsp of maple syrup. Remove from heat and portion into two bowls.

4. Top the oatmeal with the remaining walnuts, raisins, and the shredded coconut. Sprinkle with cinnamon for garnish.

Source: http://ohsheglows.com/2010/12/21/holiday-breakfast-in-a-jiffy-carrot-cake-oatmeal/