Boil ¾ cup water over a stove in a small saucepan - once boiling, add in oats, reduce heat cover for 3-5 minutes.
Once oats are prepared, stir in cinnamon, maple syrup and carrots and mix over medium heat for an additional 2-3min to insure no excess water is present.
Add nuts to carrot cake mixture or crumble over the top and serve hot. Enjoy!
Dried fruit: Raisins/ sultanas/craisins are not only usually low budget, but they are a classic addition to carrot cake and will add some texture and sweetness.
Chia/Flaxseed: Adding some chia/flax seed will not only increase the protein in the recipe, but they pack in a ton of other benefits too. I recommend adding 1 tbsp. Add them in the beginning if you don’t mind them becoming gelatinous within the mixture, or just before serving if you’d prefer them to be crunchier.
Nutmeg/ginger: A small pinch of one or both is all you need for extra flavor. Plus, it costs practically nothing if it’s already in your pantry! Allspice would also work.
Yogurt: I like to finish off this bowl of carrot cake oatmeal with a big dollop of vegan yogurt (like the frosting on the cake).
Vegan cream cheese: Alternatively, you can combine some plain vegan cream cheese with a bit of maple and vanilla to swirl into the top of the carrot cake oatmeal.
Salt: Just a tiny pinch of salt will enhance the flavors in this carrot oatmeal.
Vanilla: Just a little will enhance the overall flavor in the carrot cake oatmeal and make it feel more like dessert.
Coconut: Raw or lightly toasted unsweetened shredded coconut will add texture, flavor, and healthy fats to the carrot cake oatmeal recipe. I prefer mine lightly toasted (in a dry pan for several minutes) then sprinkled over the oats for some crunch.