Carrot cake for breakfast? Eh yes please! I swear this oatmeal taste just like carrot cake and it’s by far my favorite oatmeal I’ve ever made or tasted so far! I love the fact that it’s actually totally guilt-free and insanely tasty.


(1 serving)

  • 1 carrot, finely shredded
  • 1/4 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/5 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 small ripe banana with brown spots, mashed
  • 1/2 cup / 1.2 dl gluten-free rolled fine oats
  • 1/2 cup /1.2 dl water
  • 2/3 cup / 1.6 dl unsweetened almond milk


  • 1 tbsp dried raisins
  • 1 tbsp shredded coconut
  • Handful of walnuts, broken into pieces


1. First let the finely shredded carrot and spices caramelize in a pot on medium heat for about 5 minutes, make sure it doesn’t get burned. Stir often.

2. Then add the mashed banana and a little bit of the water, let the banana get warm for a few minutes. Stir often.

3. Add oats, the rest of the water and almond milk. Let it cook together for a few minutes or until it’s creamy.

4. Pour into a bowl and top with raisins, shredded coconut and crushed walnuts.

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