I’ve been called “The Oatmeal Girl” lately for my creations with rolled and steel cut oats. Sometimes I throw them in a crock pot, others I make right then and there. Overnight oats are simple too because you can just put them in a jar in the refrigerator and they’re ready the next day. Energy balls are another staple of mine and I recently made a carrot cake energy ball. This got me thinking that carrot cake oatmeal would be just as amazing! So I put the ingredients together and dove in to a breakfast that is sure to keep you energized throughout the day. Even the Olympians are eating oatmeal for breakfast! Eat like a champ and try this for breakfast.

Serves: 1

Hands-on time: 10 minutes

Total Time: 10 minutes

Gluten free, vegan, vegetarian, dairy free, soy free

Ingredients

1 cup almond milk (make your own here)

1 teaspoon ground cinnamon

¼ teaspoon of ground ginger

⅛ teaspoon of ground nutmeg

⅛ teaspoon of ground cloves

pinch of salt

½ cup grated carrots (about 1 medium carrot)

½ cup old fashioned rolled oats (use gluten free oats if necessary)

1 teaspoon of pure vanilla extract

1 Tablespoons pure maple syrup

2 Tablespoons of chopped walnuts, pecans, or almonds, divided

1 Tablespoon chia seeds

¼ teaspoon Moon Juice adaptogens *Optional*

1 scoop Vital Proteins Collagen Peptides *Optional*

Optional toppings

Dried raisins or cranberries

Toasted coconut flakes

Chopped walnuts or pecans

Cinnamon

Directions

1. In a medium sized pot over medium heat, combine the milk, cinnamon, ginger, nutmeg, cloves and salt.
2. Stir in the grated carrots and oats. Lower heat if mixture starts to boil.
3. Cook for about 5-7 minutes, stirring frequently. When the oats have soaked up all the milk, remove from heat.
4. Add vanilla extract, maple syrup, half of the shredded coconuts and half of the nuts.
5. Put into a bowl and top with nuts, coconut, raisins, and cinnamon.
6. Enjoy!