Safe to say I’ve had carrot cake on my mind since celebrating Devin’s birthday back in September. I mentioned in my Simple Mills post that I had the BEST gluten free & vegan carrot cake of my life…no exaggeration. Two weeks ago, Devin’s team was given a produce donation by a local farmer, which resulted in us getting about 10lbs of carrots (as well as other things). So when life gives you carrots, you juice, & you make carrot cake oats!
If you think I’m kidding though about the carrots, I’m not. I have 10lbs of carrots, 50lbs of delicious potatoes (yes 50), tons of onions, about 40 apples that I made into apple sauce & apple crisp, & the two biggest heads of cabbage that you have EVER seen. They had to have weighed 8lbs a piece. Enormous.
For a little update. Devin is playing for a professional basketball team here in Sudbury, Ontario. He got here October 15th & I came about 3 weeks later, after I visited my family in Florida. His team is newly established this year, meaning it’s also their first league in the NBL. They have been incredible to watch so far, with a current record of 3-0!
But back to the oats. You know that I’m a huge fan of smoothie bowls for breakfast, but especially in the winter, I LOVE a warm bowl of oats in the morning. So I got this idea to incorporate the good ‘ol carrots into my oats & it turned out fantastic. Even Devin gave it his stamp of approval.
For this recipe, I incorporated all of the goods – shredded carrots, cinnamon, nutmeg, pumpkin pie seasoning, flaxseed, chia seeds, shredded coconut, vanilla & Vital Proteins.
Want more healthy breakfast ideas?
Healthy Carrot Cake Oatmeal
This healthy carrot cake oatmeal blends carrot cake flavor with superfoods, fiber, nutrients, & protein, thanks to Vital Proteins. Gluten, dairy & sugar free.
Carrot Cake Oats
- 2 cups Dairy Free Milk
- 3/4 cup Gluten Free Oats
- 3/4 cup Shredded Carrots
- 1/4 cup Chia Seeds
- 2 tbsp Ground Flaxseed
- 1 tsp Vanilla Extract
- 1 scoop Vital Proteins Vanilla Collagen (optional)
- Cinnamon, Nutmeg & Pumpkin Pie Seasoning to taste
Carrot Cake Oats Toppings
- 1/4 cup Shredded Carrots
- 1/4 cup Shredded Coconut
- 1 tbsp Organic Coconut Oil
- 1/2 Sliced Banana
- Sprinkle of Cinnamon
- Honey (optional)
Bring the two cups of dairy free milk to a gentle boil.
Add the Gluten Free Oats, shredded carrots, chia seeds, & ground flaxseed to the boiling water. Stir well.
Turn the heat down to low. Continue to stir the mixture well, so it doesn't get clumpy. Simmer for about 4-5 minutes depending on how you like your oats cooked.
Add the vanilla extract, Vital Proteins Vanilla Collagen (optional), cinnamon, & nutmeg. I added a ton of cinnamon because I love it. Continue to stir well.
Heat coconut oil in a separate pan on low heat.
Add the remaining shredded carrots & shredded coconut. Sauté the shredded carrots & coconut on low heat. Add a dash of cinnamon if you want. Sauté the mixture for about 2 minutes or until warm.
Pour the cooked oats into a bowl. Slice a banana. Add the toasted carrots & coconut, along with the banana on top of the oats. Sprinkle a dash of cinnamon or drizzle of honey over the top!
If you tried this Carrot Cake Oatmeal, or any other recipe on the blog, let me know if you enjoyed it by leaving a comment or rating below!