Carrot Cake Oatmeal

This recipe makes two servings. Double or triple the ingredients for more servings.

Ingredients:

1 cup of rolled oats

1 1/2 - 2 cups of plant milk (I used cashew)

2 tbsp of coconut sugar, brown sugar, or your choice of sweetener

1/2 tsp of cinnamon

1 tsp of vanilla extract (optional)

A pinch of salt

1/2 cup of carrot pulp or finely shredded carrots

Topping: 1 tbsp of vegan butter, 1/3 cup of walnuts, 1/4 cup of shredded coconut flakes, 2-3 tsp of coconut sugar, brown sugar, or your choice of sweetener, 1/8 tsp of sea salt or pink Himalayan salt

Additional toppings: sliced bananas

Instructions:

Add the plant milk, rolled oats, 2 tbsps of the sugar/sweetener, vanilla extract, cinnamon, and salt to a saucepan over low-medium heat. Stir until all ingredients are combined

Add the carrot pulp or finely shredded carrots. Let the oatmeal cook/thicken over low heat for 5 minutes. Stir occasionally and remove from heat when finished. Add more plant milk if needed.

While the oatmeal cooks, in a skillet over low heat, melt 1 tbsp of vegan butter. Now add the 1/3 cup of walnuts, 2-3 tsp of coconut sugar, brown sugar, or your choice of sweetener, 1/8 tsp of sea salt or pink Himalayan salt

Stir the topping mixture for 3 mins on low heat. Now, add in the 1/4 cup of shredded coconut flakes and cook for another 2 mins, stirring occasionally

Transfer the oatmeal to a bowl and add the top with the walnut and coconut flake mixture, sliced bananas, and more carrot pulp/shredded carrots