My Fat Heart

Charging full force into the gluten free world with an incredibly fat heart.

Carrot Cake Oatmeal

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Time and time again I see this recipe online and I never really thought that putting carrots into my oatmeal would be a good idea but I was wrong. Very wrong. If anything it adds a subtle sweetness and a pretty orange colour to my breakfast. There isn’t really much of an explanation warranted for this – as I’m sure we’ve all had carrot cake in our lives. The only thing I omitted is the “icing” element (which can easily be recreated with a dollop of vanilla yogurt).

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Now… I know I’ve been on an oaty roll, but I seriously can’t stop. Don’t judge me, just try it.

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1/4 cup steel cut oats
1 1/2 cups water
pinch of sea salt
1 tbsp almond butter
1 tbsp maple syrup
1/2 carrot, peeled and finely shredded
1/2 tsp cinnamon
1/4 tsp ground ginger
1 tbsp chopped dates
walnuts, pumpkin seeds, extra cinnamon & maple syrup (for topping)

1. Bring water and oats to a boil, turn heat to low and add pinch of salt. Simmer until the water is fully absorbed (20-30 mins).
2. Once absorbed, stir in almond butter, maple, carrot, cinnamon & ginger, and dates.
3. Put in a bowl and top with walnuts, pumpkin seeds, cinnamon and more maple syrup!

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