Vegan Gluten Free Carrot Cake Oatmeal
Total time18 min
Prep time8 min
Cook time10 min
4.5(26)
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Learn more →Ingredients
2 servings
- 1 cup gluten free oats (rolled)
- 2 cups milk
Chef's tipUse plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling. - ½ cup water
- 1 medium carrot, finely grated (about ½ cup)
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground nutmeg
- 1 tbsp brown sugar
- ¼ tsp vanilla extract
- ⅛ tsp salt
For the cream cheese swirl
- 2 oz cream cheese, softened
- 1 tbsp brown sugar
- 1 tbsp milkChef's tipUse plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling.
For serving
- 2 tbsp chopped walnuts or pecans (optional)
- 1 tbsp raisins (optional)
Instructions
- 1
In a small bowl, stir together the softened cream cheese, 1 tbsp brown sugar, and 1 tbsp milk until smooth and spreadable. Set aside.
- 2
Combine the milk, water, grated carrot, cinnamon, ginger, nutmeg, 1 tbsp brown sugar, and salt in a medium saucepan over medium heat. Bring to a gentle simmer, stirring occasionally, until the carrot begins to soften, about 3 minutes.
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