Super spiced carrot cake oatmeal

As promised, here is a recipe. Not the recipe I had intended to post, I might add, but a recipe none the less.

This morning I fancied something a little indulgent, a little sweet and a little bit wholesome. Plus, I have about a gazillion carrots to use up in the fridge before our next veg box arrives, which kind of forced the issue somewhat.

I had planned on making a carrot cake but the lack of flour put a distinct spanner in the works there, so I opted for the next best thing - oatmeal!

Oh oatmeal. Like a comforting blanket that smacks of nostalgia, tastes fantastic and also happens to be pretty good for you. Granted this one contains sugar (eek!) but should you wish to eliminate that element completely or substitute it with a sweetener of your choice, go right ahead. In my experience recipes are made to be tampered with and there are no hard and fast rules on this blog.

In a few steps as possible, here then is my super spiced carrot cake oatmeal...


1 medium carrot finely grated

7 tbsp oatmeal

1/2 tsp allspice

1/2 tsp cinnamon and more for dusting

1/4 tsp freshly grated nutmeg and more for dusting

2 cardamon pods

1 heaped tbsp natural unrefined molasses sugar

1 tsp vanilla extract

1 1/2 cups of almond or hazelnut rice milk and more for serving

1/4 cup chopped dates

flaked almonds

2 tbsp chopped walnuts

1 tbsp desiccated coconut


1. combine the oatmeal, grated carrot, spices, sugar and milk in a pan.

2. heat gently, stirring frequently for around 15 mins until the oatmeal absorbs the milk and you achieve a smooth creamy consistency.

3. add the vanilla extract, chopped dates and allow to cook gently for a further 5 or so minutes. attempt to fish out the cardamon pods...

4. divide the oatmeal between two bowls and top with the walnuts, flaked almonds, coconut and a light dusting of ground cinnamon and fresh nutmeg. Drizzle with agave or other sweetener.

breakfast, veganAine Carlin