Vegan Gluten Free Carrot Cake Oatmeal

Total time18 min

Prep time8 min

Cook time10 min

Warm spiced oats simmer with finely grated carrot, cinnamon, ginger, and nutmeg until thick, creamy, and cozy — basically dessert for breakfast. A touch of brown sugar and vanilla deepen the flavor, while a rich, tangy swirl gets marbled through the top for pops of sweetness in every spoonful. Finish it with a scatter of chopped walnuts or pecans and a few raisins for chew and crunch, and you've got a bowl that tastes like carrot cake but eats like breakfast. It comes together in one saucepan in under fifteen minutes, so there's no excuse not to make it on a slow morning. This one fits neatly into a plant-based rotation and still delivers all the cozy, spiced comfort you want from the original.

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Ingredients

2 servings

1 cup gluten free oats (rolled)
2 cups milk
Westsoy Soymilk Unsweetened Original - 64 Fl. Oz.West Life Organic Unsweetened Plain Soymilk, 32 fl oz West Life Organic Soymilk Plain Eden Foods Organic Edensoy Original Soymilk, 32 fl oz Eden Foods Organic Unsweetened Soymilk, 32 fl oz
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Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps 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 milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps 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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