This is like warm, comforting, carrot cake for breakfast. So tasty you’ll be making it over and over!

Units Scale

1 1/2 cup of water
3/4 cup quick cooking steel cut oats (or oat of choice but adjust cooking, see notes)
Pinch of salt
1/2 cup shredded carrot (about 1/2 medium carrot, can use frozen)*
1/4 cup raisins
1/4 tsp vanilla extract
1/4 tsp cinnamon
1/4 cup oat milk or plant milk of choice (optional, for extra creaminess)
sprinkle of cardamom (optional)
1/2 tsp maple syrup if you like it sweeter (optional)
optional: warm cinnamon apples, toasted walnuts

*Fresh ingredients you need that are not part of our pantry and freezer tips.

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Add water to a small saucepan and bring to a boil. If shredding your carrot from whole, shred now.
Once water has boiled, add oats and pinch of salt. Stir and lower heat to a simmer.
Cook oats for 5 minutes, then add shredded carrot, raisins, cinnamon, vanilla, and cardamom if using.
Cook for another 5 minutes to meld all the flavours and soften the carrots. Add oat milk for a bit of extra creaminess (the extra liquid may require you to cook the oats for a couple extra minutes).
To serve, spoon into bowls and dress it up how you’d like. Our warmed skillet apples with cinnamon and toasted walnuts are perfect!

*Cost: $1.24 CAD ($0.62 per serving) vs. $2.50 or more per serving if we purchase oatmeal from a cafe.

*If you substitute quick cooking oats. Combine 1 cup oats with 2 cups water. The recipe cost goes down to $0.80 CAD ($0.40/serving)!

*If gluten-free, ensure your oats are labeled gluten-free.