It has taken me a few goes to get a carrot cake oatmeal right. My first two goes were ok but the carrot ended up being too crunchy and it kind of ruined the texture of the oatmeal, but after a bit of practice I have perfected the recipe and oh my goodness it is amazing! The trick lies in grating the carrot on the fine grater so that it’s so fine that it’s almost a paste and cooks very quickly. The other trick is using Califia Unsweetened Vanilla Almond Milk. The flavour of the vanilla in the Califia milk is second to none, I simply have not been able to replicate it just by using my normal vanilla extract. I don’t think I will be making this oatmeal without Califia Unsweetened Vanilla Almond Milk from now one. The milk is also very thick and lush and makes for the most indulgent bowl of oatmeal you have ever had. My husband was blown away by the taste when he had it. His first words actually were “this tastes like a cake” to which I replied, “that’s the whole idea.”
I am kind of stuck in my ways when it comes to oatmeal, I always make mine the same way using a mashed banana and chia seeds and flax seeds. This technique was a little different for me but just as simple and easy to make, if not a little bit easier. Since this is a stovetop recipe, you do not have to add the chia and flax seeds to the mix, but I like to do it anyway because they are a valuable source of omega 3 fatty acids which are important for brain and hormone health. The great think about this recipe is that if you do use the seeds, you can simply mix all the ingredients up and leave the porridge in the fridge overnight to make overnight oats. Personally I prefer this particular recipe warm because it has warming spices and its a perfect autumn or winter recipe when eaten warm, but for convenience sake, I will definitely try an overnight oats recipe too.
The recipe is comforting and nutritious with a good dose of beta carotene, magnesium, and omega 3. To make it more like a carrot cake I like to serve it with a big dollop of vegan cream, nut butter, and crushed nuts ( I used pecans and almonds). I used my tofu custard, but a whipped coconut cream would work really nicely as well.
|Vegan Carrot Cake Oatmeal with Califia Farms Unsweetened Vanilla Almond Milk|| |
- 1½ cups quick oats
- 1 cup finely grated carrot
- 1 tsp cinnamon
- ¼ tsp allspice
- 2 TBSP chia seeds
- 1 TBSP ground flax seeds
- 2¼ cups Califia Unsweetened Vanilla Almond MIlk
- 4 TBSP maple syrup
- Finely grate carrot using a fine grater. I used 2 medium-sized carrots.
- Place carrot and all other ingredients in a saucepan
- Gently mix and heat on low heat until the porridge is heated through and thick. Cook and adjust liquid to desired consistency.
- Serve warm and top with nut butter, crushed nuts, and vegan cream.
- Can also be made as overnight oats (mix everything together, transfer to jars and leave in the fridge overnight)