Carrot Cake Oatmeal
Warm, spicy, and a wonderful alternative to cake! I’ve never been a huge fan of carrot cake since so many recipes include walnuts – one of my few allergies. For this recipe, I’ve replaced the walnuts with almonds, a nut that I love. Complete with a vegan icing, this cake substitution is a great way to start the morning!
Begin with normal oats, and while cooking add:
1 Shredded Medium Carrot
1 TBSP Raisin
1 TBSP Flaked Almonds
Cloves, Cinnamon, and Nutmeg, to taste
Add all in the beginning of the cooking process so the carrots can cook, and the raisins can become plump.
For vegan ‘icing’, mix:
- 1/4 Cup Plain Soy Yogurt
- 1 Packet Stevia (or sweetener of choice)
- 3 Drops Vanilla Extract
Top the oatmeal with the ‘icing’ and extra raisins, almonds, and carrot.