- 1 cup grated carrot
- 2/3 cup rolled oats
- 2 tablespoons raisins
- 1 1/2 cups soy or almond milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 teaspoon honey
- Greek yogurt (Oikos® or PC Skyr)
At the end of high school I became obsessed with oatmeal. I think I ate it for almost every meal for at least three years! What I love about oatmeal is that it’s a blank canvas. You can make it into whatever you’d like, and I don’t think I like anything more than dessert for breakfast. This Carrot Cake Oatmeal recipe is easy and delicious. Let’s get started!
Mix the oats, raisins, 1/2 cup soy or almond milk (or whatever kind of milk you’d like).
Store this mixture in an airtight container overnight.
This recipe will make two servings, so only use half of the mixture for this next step. The next morning (or whenever you want to eat it), combine the carrot-oat mixture (again, half of what you prepared the night before) with 1/2 cup of milk, vanilla, cinnamon, and honey in a small pot over medium heat.
Stir for about 4-5 minutes. It should now be gooey and warm and delicious! A generous dollop of greek yogurt tastes like the cream cheese icing you’d find on an actual piece of carrot cake. I like Oikos® greek yogurt or PC brand Skyr greek yogurt, which is so thick and creamy and packed with protein. You could also top this with your favourite nut butter.