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Gluten-Free Carrot Cake Oatmeal


  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 2 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Gluten-free, healthy, vegan-friendly

Description

A fun twist on oatmeal!


Ingredients

  • 1 cup gluten-free oats*
  • ½ cup finely shredded carrots
  • 1 cup unsweetened cashew or almond milk
  • ½ teaspoon pumpkin pie spice
  • 2 tablespoons raisins
  • 12 scoops collagen protein or your favorite protein powder
  • 2 tablespoons coconut butter
  • dairy-free yogurt (optional, for topping)

Instructions

  1. Combine the oats, carrots, and almond milk in a medium-sized saucepan. Place over medium heat and bring the mixture to boil.
  2. Stir in the pumpkin pie spice and raisins and reduce the heat to low.
  3. Cook the oatmeal for about 6-7 minutes total, or until the oatmeal has thickened.
  4. Stir in the collagen protein or your favorite protein powder and the coconut butter, and serve hot. I like to serve mine with a drizzle of dairy-free yogurt for extra creaminess!

Notes

*I like to soak my oats overnight in filtered water and a bit of apple cider vinegar. Then, when I’m ready to cook the oats, I rinse them well in a strainer before adding them to my saucepan. This helps improve the digestibility of the oats. It’s an optional step for this recipe.

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