Superfood Siobhan

Healthy Plant Based recipes that make you look and feel great

My Beloved Carrot Cake Oatmeal

By Tuesday, May 07, 2013 , , ,

I first tried carrot cake oatmeal last August, during the Olympics. I was inspired by a recipe on OhSheGlows and I decided to give it a go and cook it for my father and I. Needless to say, I loved it, and it is definitely my absolute favourite bowl of oatmeal. Not only is it more filling than your standard bowl of oats, due to the addition of the carrot, but it's delicious, and honestly tastes like carrot cake



You will need:

45g or 1/2 cup dry oats
1/2 cup almond milk
1/2 cup water
1 banana
1/2 cup finely grated carrot (approximately 1 medium carrot)
1 tsp vanilla extract
1/2-1 tbsp cinnamon
1/2-1 tbsp ginger (fresh or ground)
A pinch of nutmeg

Bring the water and milk to the boil on the stove in a small saucepan and once the water starts bubbling, add your oats and turn the heat down to the lowest. Allow the oats to simmer for approximately 3 minutes, then add your carrot, stir, and put the lid on your pot. 

Allow the oats to cook for a few minutes like this, as this will allow the carrot to soften and completely melt down into the oatmeal. Meanwhile, slice your banana roughly into half. Put one half aside, and the other half mash completely into a puree and add to your oats whilst they cook. Stir thoroughly, adding more liquid if necessary and then add in your vanilla extract, cinnamon and ginger. When your oats have thickened up to your desired consistency, which is after about 8 minutes, pour into a bowl and top it with the other half of your banana, in slices, and your desired toppings. My absolute favourites are fresh figs and peanut butter, especially cinnamon raisin peanut butter.

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29 comments

  1. Yay, going to try this tomorrow!

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  2. Are the measurements for the ginger and cinnamon correct? A tablespoons seems like a awful lot, I tried it and it was really over powering I couldn't eat it :/

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    1. I'm sorry that you found a tablespoon too much for you, I personally use that amount of each and I enjoy it, so perhaps our tastes are different. I'll modify the recipe so no one else has the same issue, perhaps try only using half a tablespoon in future, if you don't enjoy the strong taste of cinnamon and ginger? :)

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  3. Tried this for the first time this morning, wow! So delicious and filling! And a great way to get veg into my brekkie! Thanks for the recipe X

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    1. That's so great to hear, Helen, I'm really glad you enjoyed it! :)

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  4. Can't wait to try this!! Can I replace almond milk with unsweetened soymilk and just wondering do i get a better flavor using fresh ginger or ground ginger?

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    1. Yes soymilk will work absolutely fine, and I definitely recommend fresh ginger root, the flavour is a lot more intense :)

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  5. sorry i am a bit confused of how should i prepare my carrot for the best result. do i have to prepare it just like orange or lemon zest for baking (shred-liked) or into really really fine puree like ginger?

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    1. It all depends how chunky you want it! I finely grate mine like citrus zest, so the carrot is still visible but it softens right down, same as in a slice of actual carrot cake

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  6. Can you just use skimmed milk?:)

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    1. You can use any liquid you like, but almond milk or coconut milk makes it taste the best.

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  7. I ate it today and it was very tasty(!!!) and a little bit too much, so I had a little bit for later.
    Next time I will try to do only the half :))
    Thx u for this recipe

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    1. Sorry it was too much for your small appetite, I'm young and I'm quite active so my portion sizes are generous. I'm glad you enjoyed it anyway! :)

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  8. Hi I was wondering how do you tell youre gluten intolerant?
    I find that after eating wheat e.g. wheat crackers I get hungrier easily also I
    sometimes get bloated but not so much after a cracker but after bread yes.

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    1. I found out by seeing my doctor for testing :)

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  9. I made this for Sunday fun day breakfast. So tasty! Thanks for the recipe. It's really inspiring to see and cook all your great recipes, especially when you seem to have such a healthy relationship with food. I imagine this will be on regular rotation once winter sets in, in australia.

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  10. My wife and I were excited to try this for breakfast this morning. Our results were a little less than perfect though.

    We made a double batch and used a total of 1 tbsp cinnamon 1/2 tbsp ginger, but the ginger was totally overwhelming! I had to mix in an extra banana and some maple syrup just to be able to stand it.

    Don't get me wrong, this is a delicious dish, just too intense for us. We will definitely try it again, but I would suggest other first-timers might want to add a little cinnamon/ginger at a time and taste as you go till you find a balance for your palate.

    Thanks for the great pictures and recipes!

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  11. THANK YOU SIOBHAN! Seriously, bless you. This is the most sensational oatmeal in the whole universe. Made a delicious breakfast for this morning.

    Many thanks,
    Dani

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  12. This récipe looks delicious, I am going to take it a try tomorrow morning. I was just wondering if I can cook it without the banana, as I don't have any right now! Will it still be OK? Is the banana essential?

    Many thanks and keep of with those amazing récipes!

    Katie

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  13. Where can the cinnamon raisin peanut butter be purchased?

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  14. Great tips , Thank you for sharing such an informative

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