This Carrot Cake Oatmeal recipe transforms a decadent dessert into a healthy breakfast. It helps you get your vegetables in early, keeps you satisfied until lunch, and squashes a sweet tooth craving. Dessert for breakfast, anyone?
Add the carrot and water to a small saucepan. Bring to a boil over medium heat, then boil 3 minutes (uncovered), stirring occasionally.
Stir in the oats and cook until the oats absorb the liquid, about 1 minute, stirring constantly.
Add the raisins, coconut, 1 tablespoon pecans, cinnamon, nutmeg, cloves, ginger, sea salt, honey, and vanilla.
Transfer to a bowl and top with the heavy cream and the remaining 1 tablespoon pecans.
Serve warm.
Notes
Quick-Cooking Oats: These are old-fashioned rolled oats that have been chopped a little bit finer. If you only have old-fashioned rolled oats on hand you can do one of two things: 1) pulse old-fashioned rolled oats a couple times in a food processor until they look like quick-cooking oats; or 2) use old-fashioned rolled oats and increase both the cooking time and water amount as needed.
Vegan Version: Use maple syrup instead of honey and coconut milk instead of heavy cream.
Gluten-Free: Remember, if keeping this dish gluten-free is a concern, but sure to buy oats that are certified gluten-free!