My mom always loved the top of a carrot muffin. Having been diagnosed with celiac disease over 10 years ago (read more in my about) has left her with gluten free muffins loaded with starches and lots of added sugar. Lots of people think that gluten free is synonymous with healthy. Drop that gluten free cake! It is most likely packed with starchy flours and loads of refined sugar. This carrot cake oatmeal is a fiber filled, tasty alternative to that carrot cake muffin. Plus it is 100% clean, dairy free, refined sugar free and gluten free. I beg you to please make this on the stove top, it makes the world of difference in terms of texture and taste! Bon appétit! Have a beautiful day.
•1/2 cup certified gluten free large flake oats
•1 cup finely grated carrot (about 2 medium)
•1 cup vanilla unsweetened almond milk or coconut milk
•1 tsp ground cinnamon
•1 tsp chia
•1/4 tsp ground ginger (fresh or dried)
•1/8th tsp ground nutmeg
•pinch of salt
•1 tsp pure vanilla extract
•1/2 tsp lemon juice
•2 tbsp pure maple syrup
•1 tbsp unsweetened coconut flakes, for garnish
•1/2 cup berries or raisins
•2 tbsp almonds, walnuts or pecans
1. Finely grate 1 cup of grated carrots.
2. In a medium sized pot over medium heat, whisk together the almond milk, cinnamon, nutmeg, ginger, and a pinch of salt.
3. Stir in the grated carrots and oats. Cook for about 8-9 minutes, stirring frequently. When the mixture has thickened up, remove from heat and stir in the vanilla extract and 1 tbsp of maple syrup.
4. Top the oatmeal with the nuts, fruit, shredded coconut and remaining maple syrup. Sprinkle with more cinnamon!
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