Perfect for this crisp fall weather. Perfect for a scratchy throat and developing cold. Warming from the inside out.
Creamy, comfy, cozy, warm, and fuzzy bowl of oatmeal.
Only it tasted like a bowl of moist, scoop-able carroty carrot cake with a touch of coconut milk.
Need I say more?
This is what makes me feel all warm and fuzzy inside.
Carrot cake oatmeal
adapted from Oh She Glows
Finely grate one large carrot, which should yield 1 cup of grated shredded carrot.
In a small saucepan, heat 1 cup of almond milk over medium heat with 1 teaspoon each of lemon juice and coconut milk . Add 1 teaspoon of cinnamon, 1/4 teaspoon of ginger, 1/8 teaspoon of nutmeg, and a pinch of sea salt. Stir until well mixed.
Stir in shredded carrots and 1/2 cup old fashioned-rolled oats. Adjust heat if necessary and lower heat if mixture comes to a boil. Cook about 8 minutes or until thickened. After the oats have thickened, stir in 1 tablespoon of agave.
Serve in a bowl topped with 2-3 tablespoons of sunflower seeds (or any other nut that tickles your fancy), 1 tablespoon of coconut milk, and a quick dash of cinnamon. Also feel free to add raisins or sweeten with additional agave. Devour.
Recipe note: This is a great, filling meal. Scrumptious served hot or cold, day or night, breakfast or dinner. All day, err day.