Carrot Cake Oatmeal
Preparation
STEP 1
In a small saucepan, over high heat, toast the oats and walnuts until fragrant, 2-3 minutes. Stir frequently to prevent burning.
STEP 2
Stir in shredded carrots, raisins, turmeric, and salt. Add water and bring to a boil.
STEP 3
Reduce to simmer and cook until oatmeal is done, 8-12 minutes.
STEP 4
Stir in pumpkin pie spice, vanilla extract, and orange zest. Swirl in the brown sugar or maple syrup, and butter if you're feeling decadent!
STEP 5
Portion into bowls, sprinkle shredded coconut on top, and enjoy!
Ingredients
- 1 cup Rolled Oats
- ½ cup Chopped Walnuts
- 1 ½ cup Shredded Carrots
- ½ cup Raisins (more or less to your preference)
- 1/8 tsp Pereg Ground Turmeric ↗
- 1/8 tsp Pereg Fine Red Sea Salt ↗
- 2 cup Water
- 1/8 tsp Pereg Pumpkin Spice ↗
- Orange Zest – from about ½ orange
- ½ tsp Vanilla Extract
- 1 tsp Maple Syrup or Brown Sugar (optional)
- 1 tsp Butter (optional)
- 1/8 cup Shredded Coconut
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