Food & Drink Magazine

Vegan Coconut Carrot Cake Oatmeal

By Kitchengrrrls @kitchengrrrls
Vegan Coconut Carrot Cake Oatmeal
I don't know what kind of winter you, dear reader, are having in your neck of the woods but it's TOO TOO TOO COLD here. Exposed skin will freeze in a matter of minutes... dangerously cold! So what does that mean for this food blog? Lots and lots of warming, comforting, hearty meals like this oatmeal! I can say, hands down, this is one of the best oatmeals I have ever made. It was all the things you want on a cold morning before you hit the road for an unpredictable and sometime treacherous commute (I have a new job so this waking-up-at-6am-and-commuting-thing is kind of new to me). If you do what I do, then you'll love this oatmeal because you can make it Sunday night and eat it all week long... Aahhh, the simple things.
Vegan Coconut Carrot Cake Oatmeal Vegan Coconut Carrot Cake Oatmeal
Vegan Coconut Carrot Cake Oatmeal
Ingredients1 cup steel-cut oats 1 cup finely grated carrot (taste the carrot beforehand to make sure it’s yummy)½ cup shredded unsweetened coconut1½ cups unsweetened coconut beverage (I used Silk Coconut)1½ cups water¼ cup Sultana raisins 2 tablespoons grade B maple syrup1 teaspoon ground cinnamon¼ teaspoon ground nutmeg¼ teaspoon ground gingerPinch salt1 teaspoon pure vanilla extract
Directions1. Add the oats, carrot, coconut, milk, water, raisins, maple syrup, cinnamon, nutmeg, ginger, and salt to a medium saucepan over medium heat. 

2. Bring to a boil then reduce heat. 

3. Simmer for about 20 – 25 minutes until the oatmeal is tender. 

4. Remove from heat and stir in vanilla extract.

5. Serve with some coconut cream and shredded coconut and walnuts to make it pretty! 

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