Carrots & Oatmeal belong together
Have you ever tried Carrot Cake Oatmeal? It’s one of my all-time favorite porridge recipes. Actually, that’s what I am saying about every porridge recipe 🙈. I do not only love oatmeal; I love carrots too, especially when combined with pineapple. I used to make a Carrot Cake with pineapples before I switched to a low-fat plant-based diet. This porridge always reminds me of that cake. It’s not that I would miss the cake 😅.
The base for this porridge is oatmeal. It’s cooked with my favorite plant-based milk, oat milk (did I mention I love oat bread too??). For the carrot cake feeling, I added shredded coconut, shredded pineapple, cashew butter and a few common spices like ginger, cinnamon, vanilla, and nutmeg. The bright yellow flower in the picture above is a Persian Buttercup and NOT edible, even toxic for cattle and horses. So don’t try.
There are never ending variations for this Carrot Cake Porridge recipe. You may use different spices or a different kind of nut butter or other chopped nuts than almonds. Be creative or use leftovers (at least that’s what I am doing all the time). Use banana slices, cape gooseberries, dried marigolds and edible flowers for decoration.
Carrots are not only an inexpensive vegetable; they are packed with fiber, beta-carotene, Vitamin A, Vitamine C, and Folate, to name a few ingredients. It’s best to use a food processor and grate them in batches. You can store shredded carrots in an airtight Container in the fridge for a few days. Add to porridge, salads, and stir-fries whenever possible.
Have you ever tried physalis? We sought to cultivate them, but it didn’t work. Fortunately, they are not overly expensive, and cape gooseberries are available all year long.
- are high in Vitamin B3 (Niacin), Iron and Vitamin C
- might help to relieve arthritis pain
- are low in calories.
Sometimes cape gooseberries are added to trail mixes; you will recognize their distinct taste easily.
Carrot Cake Oatmeal with Pineapple
Super creamy and healthy Carrot Cake Porridge with shredded coconut, pineapple and chopped almonds. Simple but versatile. A perfect kick-start for busy weekdays.
- 1 cup oat milk
- 1/2 cup quick-cooking oatmeal gluten-free
- 1/2 cup finely shredded carrots
- 1 tbsp shredded coconut
- 1/4 tsp cinammon
- 1 pinch grounded ginger
- 1 pinch grounded nutmeg
- 1 pinch salt
- 1 pinch vanilla bean
- 1 tbsp maple syrup
- 1 tsp cashew butter
- 2 tsp chopped almonds
- 1/4 cup shredded pineapple
- 1 banana
- 1 handful of gooseberries
Bring oatmilk to the boil and add quick-cooking oatmeal, shredded carrots, salt, and spices. Allow to simmer for 6-7 minutes
In the meanwhile, heat a small non-stick pan and dry-roast coconut flakes.
Add toasted coconut flakes, maple syrup and cashew butter to your porridge and stir well.
Transfer porridge to a bowl and top with chopped almonds, banana slices and gooseberries.
Don’t like carrots? No problem, just head over to Breakfast Basics – Porridge for a basic recipe WITHOUT carrots. And if you like the idea of adding vegetables to your oatmeal (apart from carrots), watch the video tutorial for Courgette Oats (called Zoats) below.
By the way, I would love to hear from you 😘😘.