carrot cake oatmeal (vegan + gf)

welcome to my new site.

i've been wanting to restart my blog just so i could update the look and share more recipes, and in general information about my life.

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it's finally fall. except for the fact that it's going to get up to the 80s here in portland. oh well... i'll just live vicariously through instagram.

i did whip up this oatmeal recipe the other day in honor of the newly turned leaves and freshly ripened produce and got some requests to share the recipe, so here it is!

carrot cake oatmeal (vegan + gf)

1/2 cup rolled oats

1 + 1/4 cup water (or almond milk)

1 tbsp ground flaxseed

1 cup grated carrot

1/2 tsp cinnamon

1/4 tsp ground cardamom

dash of ginger, nutmeg, cloves, + salt

optional: 1/2 cup egg whites

optional toppings:

yogurt (i love forager cashew yogurt)

granola

hemp seeds

candied pecans

1. place water/almond milk in pot and bring to a boil.

2. then add in oats, cinnamon, and other spices. stir to prevent from going over.

3. continue to simmer for 3-5 minutes before adding in carrots + ground flaxseed.

4. let cook for another 2-3 minutes or until your desired consistency. feel free to add more water/almond milk until you are happy.

5. at the very end add in optional egg whites or leave out if vegan. continue to stir vigorously until it is all incorporated.

6. top with whatever fall themed toppings tickle your fancy!

of course, the spices can all be adjusted to your personal taste but I love cinnamon and cardamom so i loaded up on that with hints of the others.

i hope you enjoy this fall themed recipe, and keep your eyes peeled for more!

love,

emmy xx