Carrot Cake Oatmeal

This breakfast or brunch is so tasty (and good for you!) but you'll almost feel like you're eating dessert. It's a great "healthy" alternative for carrot cake and is very filling! Original recipe taken from Taffy's Perks and modified.


Ingredients:

2 tablespoons of coconut oil
2 cups of oats
4 cups of water
1 ½-2 cups of shredded or scraped carrots
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 teaspoon of ground ginger
zest of 1 orange (grate the orange peel)
½ teaspoon of lemon juice
¾ cup of raisins
⅔ cups of shredded coconut (optional)
Handful of pecans, walnuts, pumpkin seeds and/or sunflower seeds (all optional)


Directions:

In a small pot, melt coconut oil on low heat and mix in oats for a few minutes. Add 4 cups of water, and bring to a boil. As it's heating up, you can grate your carrots, and add carrots, spices, zest, and lemon juice. Continue to mix and allow to cook with lid on pot. Keep checking until oatmeal mixture is very soft and mushy, usually after about 20 minutes from start. Remove from stove and mix in toppings (raisins, and all optional add ins). Serve with coconut or almond milk, and either honey or maple syrup. Enjoy!