Hey guys!
This is Heather from HealthyVeganRecipes.net.
Today I’m gonna show you how to make an amazing recipe courtesy of Angela over at
OhSheGlows.com.
I’ll post a link to her site down below and you should check it out because she has
ton of amazing recipes.
This one caught my eye because it is carrot cake oatmeal which not only sounds amazing
but it incorporates vegetables into breakfast which I don’t know about you but it’s
not something that I do very often.
I know, I know some people do enjoy having a savoury vegetable breakfast but I prefer
the sweet side, so this one looks perfect and I love carrot cake but I don’t often
make it because I do find it takes quite a bit of effort whereas carrot cake oatmeal?
So easy!
And not only that but it makes leftovers which are gonna be perfect because I’m getting
up really early tomorrow morning and catching a train and I’m gonna go meet Phil for a
friend’s wedding so yehey!
Back together!
Thank you for everyone who sent messages and left comments for the last couple weeks.
It was really nice to know that I am not alone even though I’ve been by myself in my apartment.
Alright!
So let’s get started!
Let’s get cooking.
So I’ve got all my ingredients ready to go here but I wanted to show you the star
of today’s show which is carrots and I was excited to get the opportunity to use these
special carrots that I got at the farmer’s garden this weekend.
They are, you’ll see their shape is kinda like beets and they taste so so good so that’s
a great reason to go to farmer’s market is to get varieties of vegetables that you
wouldn’t otherwise see.
And rather than peel these guys I used my brush to brush off the little bits of dirt
that get stuck in the little cracks and any of the little hairs and stuff.
And so there is my grated carrot, that’s one carrot and it should be about a heaping
cup.
And important Angela mention to grate it finely so I actually did grate it by hand which I
actually hate doing but you know for the cause.
So what you want to do is not use this thick grating side.
You wanna use the thin grate.
So I’ve got one cup of unsweetened almond milk.
You can use any type of vegan milk you like and I have a recipe on my website if you want
to make your own rice milk but being on my own it wasn’t really worthwhile to make
a big batch of fresh milk this week.
Then you’re gonna want a teaspoon, a fresh lemon juice so I’m just gonna squeeze a
little slice of lemon in there and you can turn the heat on at this point just to medium.
And then this is the only part of the recipe that I changed just slightly and it’s only
because I didn’t want to buy the full canned of coconut milk.
The directions in her recipe says to use the cream of the top of a canned of coconut milk
but what I did was blend up some coconut because she also has a post on her site how to make
your own coconut butter which I thought was awesome so I asked her if she thought this
would work and she said “sure!”.
So what you’re gonna add is two tablespoons of the cream.
One and two!
And then another tablespoon is going to go on top at the end so I’ll just put that
on the side.
So heat this up and then we’re gonna add the spices.
Spices are great not only for making your meals more delicious but they are very nutritious
for you as well and yeast, cinnamon, nutmeg and ginger are excellent for boosting your
digestion and metabolism.
Ok, so what we’ve got is a teaspoon of cinnamon, an eighth of a teaspoon of nutmeg and quarter
teaspoon of ginger.
I’m sure if you want to you could put some fresh ginger in here to boost the nutritional
power of this recipe.
Give that a stir and what you want is for the spices to get mix in to the liquid rather
than floating around like they are right now.
Alright guys!
Things are looking pretty good in this pot.
Don’t you think?
More importantly for me, smells awesome!
Alright!
Now is the fun part, we’re gonna put these carrots in here and as we all know carrot
is good for the eyesight but the beta carotene is also awesome for your skin.
So, carrots and then one cup oh I’m sorry half a cup of oats.
It’s been unusual for me to actually be measuring, its kinda fun.
I’m not actually using my measuring spoon and cups very often so they’ve been feeling
neglected and I think – I think they are having a good day.
Ok, so once you get this stirred together, you just gonna leave it on the heat.
Angela says about 8 minutes and what you’re looking for is the oats to soften up into
nice and thick and soak up all of that delicious almond milk.
Don’t let it get boiling, keep stirring it so that it doesn’t stick at the bottom.
And then there’s just one more step once it gets cooked.
Alright!
So see how nice and thick that got.
The oats have really just soaked up all the carroty goodness and it’s looking so so
good.
Alright!
At this point turn off the heat, last thing we’re gonna add is some maple syrup.
I think its gonna be a little bit tight, I’m almost at the end of my jar.
Oh, yeah!
Just enough!
Ok, so that was two tablespoon of maple syrup.
And then we are going to add one tablespoon of walnuts and you wanna crush them which
I’m gonna do with my hands and some vanilla.
Now there is some vanilla flavoring in my almond milk but I like vanilla so I’m using
that too.
Alright!
You give that a stir and you are ready to go.
Super easy right?
Oh my!
There is just nothing like the smell of carrot cake and this is so so perfect!
Alright!
So all your gonna do now is put it in a bowl and eat it but we always love topping our
dishes with things and Angela have great ideas topping this baby off so some of that coconut
cream from before and mix with a little bit of maple syrup.
Get some of that on top there.
Yeah!
And a few more walnuts, crushed.
And we’ll put a little bit of coconut on there.
I keep my flake coconut in my coconut well - jar and a sprinkle of cinnamon.
I miss anything?
Oh!
Raisins a very great topping!
All excellent parts of a carrot cake.
So check out how gorgeous that is and I already taste it and it taste really really good!
So if you want to find this recipe, head over to Angela’s website OhSheGlows.com and I’ll
post a link to this recipe specifically on my blog.
So I hope you guy enjoy it.
I am super excited about it so thankful Angela for this amazing recipe.
I know that I am going to use it very very often.
I may make it for Phil if he’s really really good to me when he gets back.
Alright guys, hope you enjoy.
See you next time.