Carrot Cake Oatmeal

This oatmeal recipe gives those warm and comforting flavors of carrot cake with out the sugar overload. Its a delicious yet healthy recipe that sneaks in a few veggies and healthy fats for a more nutrient dense and filling breakfast. You’ll feel happy and full for hours! Enjoy!

Ingredients:

• 2 cups Organic Gluten free Old fashioned oats or Irish oats

• 4 cups Water

• 3 Finely shredded carrots

• 1/4 cup Raisins

• 1 tsp Cinnamon 

• 1 tbsp Pumpkin pie spice 

• 4 tbsp Pure Maple syrup (optional)

  • (You can also wait until oatmeal is done and

    sweeten to taste with maple syrup, local honey, or agave)

• 1 whole Zucchini (Finely shredded)

• Handful of Walnuts ( used as topping)

• Handful of Pumpkin Seeds ( used as topping)

Directions:

1. Fill a sauce pan will 4 cups of water and bring to a rolling boil.

2. While water is boiling add raisins, spices, carrots, and zucchini. Allow the veggies to simmer for a few minutes to soften. 

3. Add the oatmeal and maple syrup (optional), then mix everything together. Turn down heat and simmer low until oats are done. Approximately 10 minutes, then turn off heat. Let oats sit for at least 5 minutes before serving.

4. Top with nuts and any fruit of choice! I like to add chopped apples and walnuts.

5. This recipe makes for a break breakfast meal prep also!