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5 from 4 votes

Carrot Cake Oatmeal with Pecans

Have all the flavours of carrot cake for breakfast in this delicious carrot cake oatmeal recipe! Vegan. 
Prep Time3 mins
Cook Time10 mins
Total Time13 mins
Course: Breakfast
Cuisine: American, International
Servings: 4
Calories: 239kcal
Author: Kate Hackworthy | Veggie Desserts

Ingredients

  • 2 carrots raw, finely grated
  • 80 g oats (1 cup)
  • 125 ml coconut milk (1/2 cup)
  • 180 ml milk (3/4 cup) (nut, cows whatever you prefer)
  • 2 tablespoons maple syrup
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ cup raisins
  • 1 tablespoon pecans chopped, to garnish

Instructions

To make it on the stovetop:

  • Combine all ingredients (except the nuts) in a saucepan and heat, stirring, over a low heat for 8-10 minutes or until thick. 
  • Serve with the chopped pecans sprinkled on top.

Nutrition

Calories: 239kcal | Carbohydrates: 34g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Sodium: 48mg | Potassium: 416mg | Fiber: 3g | Sugar: 10g | Vitamin A: 5185IU | Vitamin C: 2.6mg | Calcium: 94mg | Iron: 2.3mg