Easter is on it’s way and I’m all about carrot cake recipes again! You can basically make everything with carrots, no matter if it’s a sweet or savoury dish! They’re so versatile! I decided to add them to my oatmeal today. A perfect way of getting veggies in already in the morning and you won’t even notice it! Also they’re adding extra volume to the oatmeal which I personally like! You can make this breakfast completely without sweetener or add some maple syrup or coconut blossom sugar! Feel free to adjust it to your own taste! Hazelnut- or almond butter go perfectly with it!
- 80g quick oats
- 1tbsp ground flaxseed
- 1tsp cinnamon
- 130g grated carrots
- 80g grated apple
- juice of 1 orange
- 1tbsp lemonjuice
- 200ml water
- 100ml plantmilk
- optional: 1-2tbsp maple syrup
- Combine all ingredients in a pot, stir and let it sit for a few minutes before cooking.
- Cook the oatmeal on medium heat until it has your preferred consistency. Add more liquid if it’s too thick. And stir the whole time to make sure it doesn’t burn or stick to the pot! It should be done after about 5 minutes.
- Add your favourite toppings! I went for grated apple and carrot, chopped hazelnuts and hazelnutbutter this time.