CARROT CAKE OATMEAL
1 cup almond milk
1/2 tsp lemon juice
2 Tbsp coconut milk cream (use cream off top of can only)
1/2 - 1 tsp cinnamon, to taste
1/4 tsp ground ginger
1/8 tsp nutmeg
pinch of sea salt
1 large carrot, finely grated (1 heaping cup)
1/2 cup regular oats
1 tsp pure vanilla extract
2 Tbsp crushed or finely diced walnuts, divided
2 Tbsp pure maple syrup
shredded unsweetened coconut
raisins, optional
Drizzle (whisk together):
1 Tbsp coconut milk cream
1/2 tsp pure maple syrup
~ Over medium heat, add milk, lemon juice and coconut milk cream and stir well
~ Add cinnamon, nutmeg, ginger and salt and stir till well mixed
~ Add grated carrots and oats (bring heat to low if boils…keep at simmer stage)
~ Cook about 8 minutes stirring frequently
~ When mixture has thickened, stir in vanilla, 1 Tbsp walnuts and 2 Tbsp maple syrup
~ Remove from heat and pour into bowls
~ Top with 1 Tbsp walnuts and 1 tsp of shredded unsweetened coconut (and raisins if using)
~ Pour your drizzle over top
Serves 1 large portion or 2 small
