Carrot cake oats

Carrot cake oats made with rolled oats, oat milk, walnuts and gingerbread spice – creamy, nutty and quick to cook as a warm breakfast.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 320 kcal per serving
• Protein: 9 g
• Fat: 10 g
• Carbs: 45 g

Ingredients

• 80 g gluten-free oats
• 300 ml gluten-free oat milk
• 1 carrot
• 2 tbsp walnuts
• 1 tbsp maple syrup
• 1 tsp gingerbread spice

Method

You’ll need: saucepan · chopping board · knife · grater · wooden spoon

1. Peel the carrot and grate it finely.
2. Put the oats, grated carrot, oat milk and gingerbread spice in a pan and heat everything slowly.
3. Bring the mixture briefly to the boil, then stir over a low heat until the oats are soft and creamy.
4. Roughly chop the walnuts so they add a little bite later.
5. Take the pan off the heat and stir the maple syrup into the warm oats.
6. Divide the carrot cake oats between bowls and top with the walnuts.

Good to know

Tastes a bit like carrot cake, only much simpler and easy for every day. Warm, creamy and just right for slow mornings.

Swaps

Oat milk → almond milk (often a little thinner, with a mild flavour). Walnuts → pecans (similarly nutty, usually a little softer to bite). Maple syrup → date paste (no refined sugar, also brings some fibre). Gingerbread spice → cinnamon plus ginger (simple, aromatic and easy to combine).

Allergens

Contains tree nuts from the walnuts. The oats are only truly gluten-free if you use oats (and oat milk) explicitly labelled gluten-free. Generally suitable for children and during pregnancy, as long as the ingredients agree with you.

Dairy-free recipes