Carrot Cake Oats with Cream Cheese Frosting
Have your cake and eat it too with this healthier take on the classic teatime favourite. Inspired by the rich flavours of carrot cake, these breakfast oats combine cooked carrot and raisins with warming spices to create a tasty and comforting breakfast. Top with vegan cream cheese icing and toasted nuts for the full carrot cake experience!
For the frosting:
3 tbsp vegan cream cheese
2 tsp pure maple syrup
For the oats:
2-3 tsp Aduna Baobab Powder
1 cup dairy-free milk
1 carrot, peeled and grated
3 tbsp raisins
1/3 cup jumbo oats
1 tbsp milled flaxseed
spices to taste (cinnamon, ginger, nutmeg, cloves)
For the topping:
handful of nuts and seeds of your choice (almonds, walnuts, pecans, pumpkin seeds, sunflower seeds, etc.)
Heat the milk in a saucepan over medium-low heat and add the spices and grated carrot. Let it simmer for a few minutes before adding the raisins and simmering for another 5 minutes. Stir in the oats and flaxseed and cook until the texture is to your liking (approx. 5-7 minutes).
While this is cooking, toast the nuts and seeds in a nonstick pan over low heat, tossing frequently so they don't burn.
Remove the porridge from the heat and stir in the baobab powder. Spoon the porridge into a bowl, top with the icing, and sprinkle with nuts and seeds. Add an extra drizzle of maple syrup if you want a touch more sweetness.