Carrot Cake Oats for Two
A healthy take on dessert for breakfast, these delicious carrot cake oats combine warming spices, carrots, and dried fruit for a perfect breakfast bowl. Packed with fibre and wholefood ingredients, there's no better way to start your day.
Servings 2 people
Ingredients
- 1 cup gluten-free rolled oats
- 1/2 cup shredded carrot
- 2 tablespoons raisins
- 2 medjool dates, pitted and chopped
- 1/2 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon vanilla extract
- 2½ cups water
- 2 tablespoons maple syrup
Optional Toppings
- Vanilla Greek yogurt
- Chopped nuts
- Almond butter
Instructions
- Add all the ingredients to a medium saucepan and whisk to combine. Bring to a boil over medium heat, then reduce to a simmer.
- Simmer for 20 minutes, whisking occasionally to avoid sticking.
- Divide the oatmeal between two bowls and serve with your favourite toppings. I love to add a big scoop of vanilla Greek yogurt to my oats.