I have tried making carrot cake oatmeal before without cooking it – overnight oats – but I didn’t really enjoy the raw crunch from the carrots, it kind of made it seem like I was eating a weird oat and carrot salad. So I tried again, and put a little more effort into it this time.
I first grated the carrot and cooked it down a bit, just to bring out the sweetness and soften it a bit. Then I took them out of the pot, and poured some almond milk and water into the pot. Once that was hot (almost bubbling), I added the oats, along with cinnamon and a pinch of salt. I let that simmer while stirring for about 10 minutes, until the liquid was mostly absorbed and the mixture was thick. Then I added the cooked carrots, and some coconut and chopped walnuts. That’s it.
It turned out pretty well but I would have liked it a little sweeter (maybe a touch of honey would work) and a little creamier, if that’s possible. Overall, a solid 8/10.
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