Carrot Cake Oats

With Easter just around the corner I am already craving a big slab of rich ooey gooey carrot cake! And Reese’s peanut butter eggs… heaven help me.

Typically I’m not a cake girl but good carrot cake is a different story. We even chose it as our wedding cake. I craaaaave it. Market Street Grill has THE BEST carrot cake. If you ever find yourself there… splurge! One day I will recreate a clean version of the real deal but for now… carrot cake breakfast oats friends! Seriously these taste almost too good to be breakfast. More like dessert. Most definitely a clean treat for me! Balance it out with some scrambled egg whites maybe? Enjoy!

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Carrot Cake Oats

Alternately you could combine all ingredients in a sealed mason jar and set in the refrigerator overnight. In the morning serve warm or cold. Enjoy!

Servings 1 servings

Ingredients

• 1 carrot peeled and finely shredded
• ½ cup rolled oats
• ¾ cup milk of choice I prefer cashew
• 1 tbsp raw unsweetened shredded coconut
• 1 tbsp pure maple syrup
• ½ tsp vanilla
• ¼ tsp cinnamon
• 1/8 tsp nutmeg
• dash of cardamom
• pinch of pink salt
• 1 tbsp chopped pecans
• 1 tbsp raisins

Instructions

1. Combine all ingredients in a saucepan and bring to a low boil.
2. Reduce heat to medium and cook until oats are tender. About 5-7 minutes.
3. Remove from heat. Let sit for 5 additional minutes to thicken.
4. Top with greek yogurt and a dash of cardamom.