Is it just me, or does it seem like the moment September arrives mornings start to feel really chilly?
All summer I like to enjoy a frosty fruit smoothie for breakfast, but come Fall I like to switch to something that will help warm me up first thing in the morning. Sometimes a nice hot breakfast is the only way to coax yourself out of your toasty bed and out into the cold reality of an Autumn morning!
And what could be more warming than a lightly-spiced, naturally sweetened, hot bowl of carrot cake oatmeal?
Healthy eating staples like carrots and oatmeal are taken to a whole new level in this delicious breakfast. Think plump juicy raisins, crunchy pecans, flaked coconut, and traditional Fall spices like cinnamon and ginger – all naturally sweetened with soft caramel-y dates and real maple syrup. Oh! And don’t forget to top that off with a healthy dollop of cool coconut cream. MMmmm…
In addition to this oatmeal’s ability to make you feel all warm and cozy (even on the chilliest of September mornings!), it also happens to be really healthy for you!
It’s naturally sweetened with a mixture of chopped dates, pure maple syrup, and raisins. A spoonful of coconut cream and an ounce of chopped pecans add some satiating healthy fats (add that to the oats’ high insoluble fibre content and you’ll feel satisfied for hours.)
That’s not all! Each bowl of this delicious, healthy oatmeal contains one entire grated carrot. That’s almost 1 full serving of vegetables in something that tastes like dessert!
And if you’re still not convinced that you need to have a warming bowl of this carrot cake oatmeal for breakfast ASAP, here’s a few more reasons to fall in love with this recipe – It’s super easy to make and ready to eat in under 15 minutes, plus all of the ingredients are really common so you’re likely to have most of them in your kitchen already!
This recipe is easy to double or triple depending on how many people you need to feed. You can also make substitutions to suit whatever ingredients you have on hand.
- 1/2 cup water
- 1/2 cup soy or almond milk
- 1/4 tsp vanilla
- 1 tbsp soft pitted dates, chopped (about 2 dates)
- 1 tbsp sultana or Thompson raisins
- 1/3 cup + 1 tbsp quick oats (or large flake rolled oats – this will increase cooking time)
- 1/3 cup grated carrots (about 1 medium carrot)
- 1 1/2 tbsp chopped pecans (or walnuts)
- 1 tbsp flaked coconut
- 1/2 tbsp maple syrup
- 1/8 tsp cinnamon
- 1/8 tsp ground ginger
- chilled high quality canned coconut cream (look for one with a few ingredients as possible – if listed on the ingredients list, choose a brand with the highest percentage of coconut. Thai Kitchen, Savoy, and Native Forest are some good options.)
- 1 spoonful of coconut cream
- additional chopped pecans, raisins, coconut, and grated carrots (all optional)
- Simply place your canned coconut cream in the fridge until well chilled. Then, turn the can upside down and open the “bottom” of the can. With good quality coconut cream, half of the can should be a thick coconut milk and the other half should be a thick, dense layer of coconut cream. Scoop the thick cream into a bowl and mix it up to soften the mixture. Feel free to sweeten with maple syrup if desired. I usually like to leave it unsweetened.
- Reserve the rest of the can for curries, smoothies, and other recipes.
- In a small saucepan over medium heat, combine the water, soy milk, vanilla, and dates.
- Once the mixture begins to gently simmer, whisk vigorously to break up the dates. They should melt completely.
- Once the dates have melted into the liquid, add the raisins and continue to simmer for about 30 seconds to a minute.
- Stir in the oats, grated carrot, ginger, cinnamon, and flaked coconut. Cook according to oats’ package instructions (or until nearly thick. Depending on the type of oats you’re using this should take between 3-8 minutes.
- Stir in the pecans and maple syrup. Taste and adjust sweetness if needed.
- Serve in a bowl and top with a dollop of coconut cream. Add additional toppings