Whole Food, Plant-Based Recipe Carrot Cake Oatmeal

Recipe courtesy of Chef Brandy Cochrane, PPMNY Culinary Educator

This carrot cake version of oatmeal is beyond delicious and such a nice change from the ordinary. Tastes as good as dessert.

Ingredients

  • ½ cup carrots, finely grated

  • 1 cup water
  • ½ cup old-fashioned rolled oats
  • ⅓ cup raisins
  • 1 ½ tsp ground cinnamon
  • ½ tsp allspice
  • ¼ tsp ginger
  • 2 tsp vanilla extract
  • ¼ cup walnuts, chopped
  • ¼ cup crushed pineapple
  • 2 T date syrup or additional raisins
  • ½ cup light coconut milk

Instructions

1. In a small saucepan over medium-high heat, put the water, carrots, and ½ tsp cinnamon. Bring to a low boil to cook the carrots until slightly soft but not mushy.
2. Once the water comes to a boil, turn the heat down to medium and stir in the oats, raisins, spices, vanilla extract, walnuts, and crushed pineapple. Simmer for 3 minutes, stirring frequently.
3. Stir in the date syrup (or additional raisins) and coconut milk until the oats are creamy and the desired consistency is achieved.
4. Serve warm and top with more walnuts, raisins, and ginger.