Using up the carrots from the garden means adding them to breakfast, which I don’t mind at all. This simple carrot cake oatmeal is quick, filling, and delicious. It is the perfect start to any fall day! I like to top mine with my favorite vanilla creamer but you could also top with milk or yogurt.
Carrot Cake Oatmeal
Makes 1 serving
1/2c oats, steel cut or rolled oats
1/4 tsp cinnamon
1/2 tsp coconut palm sugar
1/2c packed shredded carrots
1-2 TBSP raisins
1 TBSP chopped pecans
2 TBSP vanilla creamer or milk, opional (used So Delicious French Vanilla Coconut Milk Creamer)
Cook oats per directions. Stir in cinnamon, coconut palm, shredded carrots, and raisins. Top with pecans and pour optional milk or creamer over the top. Enjoy!