Carrot Cake Oatmeal
Add the carrot and water to a small saucepan. Bring to a boil over medium heat, then boil 3 minutes (uncovered), stirring occasionally.
Stir in the oats and cook until the oats absorb the liquid, about 1 minute, stirring constantly.
Add the raisins, coconut, 1 tablespoon pecans, cinnamon, nutmeg, cloves, ginger, sea salt, honey, and vanilla.
Transfer to a bowl and top with the lite coconut milk and the remaining 1 tablespoon pecans.
Serve warm.
This dish can be served warm or cold. Make these ahead of time as overnight oats by not cooking the oatmeal and adding all ingredients to a jar to store in the refrigerator overnight!
Ingredients
Directions
Add the carrot and water to a small saucepan. Bring to a boil over medium heat, then boil 3 minutes (uncovered), stirring occasionally.
Stir in the oats and cook until the oats absorb the liquid, about 1 minute, stirring constantly.
Add the raisins, coconut, 1 tablespoon pecans, cinnamon, nutmeg, cloves, ginger, sea salt, honey, and vanilla.
Transfer to a bowl and top with the lite coconut milk and the remaining 1 tablespoon pecans.
Serve warm.
This dish can be served warm or cold. Make these ahead of time as overnight oats by not cooking the oatmeal and adding all ingredients to a jar to store in the refrigerator overnight!