Plant-Based Carrot Cake Oatmeal turns the classic fall dessert into a breakfast recipe. Honestly, though, you could definitely eat this oatmeal for dessert. It's that good!
It's September and, even if the weather is still warm, fall is on the way. Gone are the days of eating overnight oats for breakfast. It's time for hot oatmeal!
Oatmeal is such a classic breakfast. And for good reason. It's quick and easy. If that doesn't sell you, the fiber and whole grains in oatmeal definitely should.
Have I talked enough about fiber? Fiber is this wonderful nutrient that aids in gut health, lowers cholesterol and blood sugar, regulates digestion, and promotes overall well-being. I think I sound like a broken record. Sorry, not sorry. Fiber is good for you and oats are one of the leading sources. Eat up!
Step 1. In a small bowl, mix the ground flaxseeds with the 1 1/2 water and place in the fridge.
Step 2. In the bowl you wish to eat out of, mix the rolled oats and the 2/3 cup of water. Microwave on high for 3 minutes.
Step 3. While the oats are in the microwave, quickly peel and grate the carrot. Gather remaining ingredients.
Step 4. When the oatmeal is done, add the flax mixture, the grated carrot, raisins, walnuts, cinnamon, date syrup, and protein powder to the bowl and mix thoroughly.
If, after adding in all the ingredients, the oatmeal is too thick, warm some more water in the microwave and add to the oatmeal until your desired consistency is reached.
Serve and enjoy!
Jesus, thank you for sweet carrot cake oatmeal. Nourish our bodies with this plant-based breakfast. Keep us healthy so we may do your work. Amen.
If you love oatmeal as much as I do, you have to check out my other delicious oatmeal flavor combos:
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Plant-Based Carrot Cake Oatmeal turns the classic fall dessert into a breakfast recipe. Honestly, though, you could definitely eat this oatmeal for dessert. It's that good!
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