Soften carrots: Cook carrots in a medium saucepan with a little water, until tender, 8-10 minutes. Continue adding a little water to the carrots so they don’t stick and burn.
Make oatmeal: Stir in oats, milk, nuts, flaxseed, vanilla, cinnamon, nutmeg and cloves. Reduce heat to medium-low and let simmer, stirring often, until thick and creamy, about 10 minutes.
Enjoy! Serve with almond butter, greek yogurt and pepitas. Add maple syrup/honey to your desired sweetness. I don’t like my oatmeal super sweet, so I add just a little on top, but you do you!
Notes
PREP AHEAD: Shred the carrots in advance to streamline the cooking process. You can also prepare the oatmeal in advance and simply reheat when you’re ready to eat!LEFTOVERS/STORAGE: Store in a glass container for 3-5 days. Reheat on the stovetop or in the microwave. You will likely need to add a little milk as you’re reheating. MAKE IT VEGAN/DAIRY-FREE: Use a plant-based milk and yogurtMAKE IT NUT-FREE: Use seeds (sunflower or pepitas) instead of nutsMAKE IT GLUTEN-FREE: Make sure to use gluten-free oatsNUTRITION NOTES: This oatmeal recipe is a great source of vitamin A (from the carrots!) and fiber. It’s a plant-based breakfast recipe filled with plant-based protein and healthy fats. SERVING SUGGESTIONS: Top with your toppings! My favorites include maple syrup or honey, almond butter, greek yogurt and pepitas.