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Carrot Cake Oatmeal with Pecans
Have all the flavours of carrot cake for breakfast in this delicious carrot cake oatmeal recipe! Vegan.
Prep Time
3
minutes
mins
Cook Time
10
minutes
mins
Total Time
13
minutes
mins
Course:
Breakfast
Cuisine:
American, International
Servings:
4
Calories:
239
kcal
Author:
Kate Hackworthy | Veggie Desserts
Ingredients
2
carrots
raw, finely grated
80
g
oats (1 cup)
125
ml
coconut milk (½ cup)
180
ml
milk (¾ 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
UK Measures
-
<< Convert to USA Measures >>
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:
239
kcal
|
Carbohydrates:
34
g
|
Protein:
5
g
|
Fat:
9
g
|
Saturated Fat:
6
g
|
Sodium:
48
mg
|
Potassium:
416
mg
|
Fiber:
3
g
|
Sugar:
10
g
|
Vitamin A:
5185
IU
|
Vitamin C:
2.6
mg
|
Calcium:
94
mg
|
Iron:
2.3
mg