Carrot Cake Oatmeal… a delicious vegan breakfast, healthy and comforting,  perfect for cozy mornings.  Vegan and Gluten-free! 

Carrot Cake Oatmeal... a delicious bowl of comfort food - vegan and GF! | www.feastingathome.com

Here’s a simple yet comforting breakfast that just happens to be healthy too! Vegan and gluten-free, Carrot Cake Oatmeal is cozy and warming, yet energizing and restorative too. It’s made with one cup of fresh carrot juice for an added boost of nutrients. Hope you enjoy! This recipe makes one bowl.

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Carrot Cake Oatmeal... a delicious bowl of comfort food - vegan and GF! | www.feastingathome.com

Carrot Cake Oatmeal

  • Author: Sylvia Fountaine
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes
  • Yield: 1 bowl 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Vegan

Description

Carrot Cake Oatmeal – a simple delicious vegan breakfast, healthy and comforting,  perfect for cozy mornings.  Vegan and Gluten-free!


Ingredients

Scale
  • ¼  cup water
  • 1 cup fresh carrot juice  ( or sub vanilla oat milk)
  • ½ cup gluten-free rolled oats
  • 23 Tablespoon raisins or golden raisins
  • ¼ cup -1 cup  grated fresh carrot (optional)
  • pinch of any or all of the following- cinnamon, nutmeg, ginger, clove, allspice, turmeric
  • generous pinch salt
  • Garnish: 1-2 tsp maple syrup and 1 tablespoon toasted pumpkin seeds

Instructions

Bring first 7 ingredients all to a boil in a small pot, cover, simmer on low for 5 minutes or until done.

Serve in bowl and w/ real maple syrup and sprinkle with pumpkin seeds.


Nutrition

  • Serving Size:
  • Calories: 312
  • Sugar: 22.4 g
  • Sodium: 2509.5 mg
  • Fat: 3.4 g
  • Saturated Fat: 0.6 g
  • Carbohydrates: 67 g
  • Fiber: 7.2 g
  • Protein: 8.4 g
  • Cholesterol: 0 mg

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. Hello! I love your blog and wonderful recipes.

    I’m guessing that the ingredient line that says “½ gluten-free rolled oats” – would be 1/2 Cup? Looks delicious. Thank you.

  2. Really liked this! Used almond milk instead of carrot juice and topped with walnuts. I think some coconut would be nice too.