As an avid oatmeal lover, I’m always looking for ways to achieve ultimate volume. I’ve had a handful of zoats, but it’s time to change it up. Enter carrots. Carrots, like zucchini, add a ton of volume, and when done right, can taste like carrot cake. WHAT?! Yes, carrot cake. You don’t even taste them, which is the best part.
With these oats, I always make sure to do 1 part oats to 1 1/2 part carrots, as they give it the true “carrot cake” feel. However, as I learned through trial and error, the spices are what make a difference. You cannot just stick with the classic cinnamon, no no no; this requires a multitude of spices. It’s not as challenging as it sounds, I promise.
I used dates in this recipe, and I was very skeptical about them. They’re very sticky, and if you know me, then you know I hate sticky things. I got over that though, as they are delicious in this recipe. I need to find other ways to use them, because I bought a whole bunch of them but really only used one. Now… lets begin!
INGREDIENTS (Serves one):
1 + 1/4 cup liquid of choice (I like almond or cashew milk)
1 date, chopped into tiny pieces
6-9 small carrots (1/2 of a large one)
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp pumpkin pie spice
1 tsp vanilla extract
1/4 cup liquid egg whites (one egg white)*
Toppings of choice
*= Optional. I like adding it for protein, but if you’re vegan or simply don’t want it, then that’s up to you!
1.) Bring your 1 cup of liquid to a boil over the stove top.
2.) Add your oats, spices and extract to the bowl, and turn to a low heat.
3.) Add your egg whites and stir more. Cover with a lid and stir the mixture every few minutes until thick.
4.) Once ready, turn the stove off and keep the covered oats on the hot surface while you get your toppings ready. Keeping them on the surface ensures the thickness.
5.) Once ready, add your toppings (I like extra fruit, granola, nut butters, greek yogurt, etc) and the extra milk. The extra milk will soak into the oats and make it even better. Enjoy!
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