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carrot cake oatmeal topped with walnuts and vegan yogurt.
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5 from 2 votes

Carrot Cake Oatmeal

Warm up on a chilly morning with a bowl of this carrot cake oatmeal which incorporates all the flavors of your favorite dessert in a healthy vegan breakfast.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 1
Calories: 449kcal

Ingredients

Instructions

  • Add all of the ingredients to a small saucepan, stir well to combine and bring to a gentle simmer.
  • Cook for ~5-7 minutes or until oats have thickened to desired consistency.
  • Serve with desired toppings. I added hemp hearts, coconut, walnuts, maple syrup, and milk.

Notes

  • Microwave directions: Add all of your ingredients to a microwave safe bowl. Cook uncovered for 3-5 minutes, stirring occasionally, until oats are thickened to your liking.
  • Topping suggestions: chopped walnuts, coconut flakes, hemp hearts, vegan vanilla yogurt.
  • Storage: leftovers can be stored in the fridge in an airtight container. Reheat in the microwave with a splash of milk as leftover oats will be thicker. 

Nutrition

Serving: 1recipe | Calories: 449kcal | Carbohydrates: 82g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Sodium: 163mg | Potassium: 885mg | Fiber: 14g | Sugar: 19g | Vitamin A: 11169IU | Vitamin C: 14mg | Calcium: 339mg | Iron: 5mg