Vegan Carrot Cake Oatmeal with Coconut Whip | Sip and Spice

Vegan Carrot Cake Oatmeal with Coconut Whip

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2


  • 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


  1. 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.

  2. In a small saute pan, toast the pecans for 4 minutes until golden and fragrant. Watch carefully so as not to burn! Set aside.

  3. 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!