Vegan Carrot Cake Oatmeal with Coconut Whip
Maybe you’re a huge carrot cake fan or maybe you feel kind of ‘eh’ about it. Either way, this Vegan Carrot Cake Oatmeal is such a fun twist on that classic warm breakfast that you’ll have no choice but to smile while eating it!
I mean, how can you not, when you’re having coconut whipped cream and toasted pecan crumble for breakfast?!
When I first dreamed up this idea, I was really just going in to try to shake up my typical boring oatmeal. Though I’m usually a english muffin and PB girl (or smoothie bowls when it’s warm outside), every so often I really crave a warm bowl of oatmeal for breakfast.
But whenever I make oatmeal, I always follow the same old routine: boil steel-cut oats in plain with water, then add in cinnamon, maple syrup and chia seeds. And add a dollop of almond butter on top if I’m feeling particularly hungry.
Psst… do you know the difference between steel-cut oats and regular oats? Steel cut oats are cut across the grain making them a bit crunchier and full-bodied when cooked as compared to regular oats.
But in an effort to make oatmeal a little more lively, fun and seasonal, I knew I had to go in the carrot cake direction. Not only was it a great way to get a little extra nutrition in there, but those pops of orange in the oatmeal are just so festive!
Plus, it’s a great excuse to top breakfast with a dollop of coconut whipped cream. Can I get a Hallelujah?!
Try this oatmeal as a break from your usual breakfast or even for a healthier option on Easter weekend!
- 2 cups water
- 2/3 cup steel cut oats
- pinch of salt
- 1 carrot grated
- 1/2 cup chopped pecans
- 1 teaspoon cinnamon
- 2 tablespoons maple syrup
- 1 can full-fat coconut milk refrigerated
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon granulated sugar
Remove the coconut milk from the refrigerator and spoon off the solids, leaving the liquid behind or saving for another use. Place the solids in a medium size bowl with the vanilla extract and granulated sugar and beat for 1 minute until stiff. Place bowl in fridge while you prepare the rest of breakfast.
In a small saute pan, toast the pecans for 4 minutes until golden and fragrant. Watch carefully so as not to burn! Set aside.
In a small saucepan, bring the water to a boil. Add the steel cut oats, pinch of salt and grated carrot, stir and lower to a simmer. Let cook for 5 minutes until water has evaporated. Stir in the cinnamon, maple syrup and most of the pecans, leaving some for garnish. Separate the oatmeal into two bowls, top with additional maple syrup, remaining toasted pecans, a dollop of coconut whip and an extra dash of cinnamon. Dig in!