Carrot Cake Oats
When it comes to Oats - and let me tell you, I've eaten a lot of them in the last three years as part of my healthy eating journey - Carrot Cake Oats always comes out on top!
It's my favourite flavour of them all, and was always my cake flavour of choice too. Sweet, spicy, warming, you can't go wrong with that combo really.
Never think that you have to eat boring oats. There are so many combinations, and on my Instagram account, I know that I've shared a million different versions over the last few years. Play around with different spices, and different fruits. Superfood powders if you have them, and come up with some different combos that you love.
I even added half a grated zucchini to these oats above, as it's an easy veggie to hide without the taste, especially when you are adding spices. It also adds bulk and fibre to help fill you up. So give it a go.
Let me know if you give them a try
Carrot Cake Oats
1/2 cup rolled oats
1 cup almond, coconut or soy milk (or milk of choice)
1 cup coconut water (or water) More as required
1/2 Tbsp chia seeds (optional)
1 tsp psyllium powder (optional)
1 carrot finely grated
1/2 zucchini finely grated (optional)
3/4 tsp cinnamon powder
1/4 tsp ground ginger powder
1/8 tsp nutmeg
Natural sweetener to taste (e.g. Stevia drops or powder, coconut sugar, maple, rice malt)
1 tsp vanilla extract
Pinch of salt
MORE OPTIONAL EXTRAS
1 scoop vanilla protein powder
2 dried dates chopped
Superfood powders (e.g. Lacuma or Maca)
Cook all ingredients except the vanilla extract and protein powder in a saucepan over medium low heat until thickened, approx 8-10mins, stirring occasionally. Adding more liquid as required.
Take off the heat and stir through the vanilla extract, and the protein powder if adding.
Eat as is, or top with fresh fruit, seeds and shredded coconut
*If using chia seeds and psyllium, more liquid is required. If not using one or both of these, then less liquid is required.