crockpot carrot cake oatmeal (vegan, sugar free)
This week I’m running a 6-day clean eating crockpot challenge through a private Facebook group.
The recipes for apple cinnamon and banana bread oatmeal in the meal plan got me thinking about what other kinds of desserts could be transformed into a healthy breakfast.
Carrot cake immediately came to mind.
Naturally sweetened only with fruit and containing hints of cinnamon and ginger make this oatmeal a tasty way to start the morning. And because it’s made in a crockpot, it’s already warm when you wake up.
If you are interested in learning about upcoming clean eating challenges, please leave a comment and I will contact you.
Crockpot Carrot Cake Oatmeal
3 cups oat berries/groats
3.5 cups water
2.5 cups nondairy milk
2 large carrots, finely grated
3 large Medjool dates, roughly chopped
1/2 cup unsweetened dried coconut
3 tsp cinnamon
1 tsp ground ginger
1/4 tsp salt
1. Put all ingredients (except for the raisins if you prefer to add them upon serving) into the crockpot and stir.
2. Turn crockpot on low and allowed to cook for 6 to 8 hours.
3. Spoon into bowls and garnish with raisins and pour on additional non-dairy milk if desired.
4. Makes about six servings and stores well in the refrigerator for several days.
I prefer using whole oat berries (or groats) as they take a longer time for your body to break down. Which means they’re not easily been converted into simple carbohydrates.
Although you could add the raisins directly into the crockpot, I prefer to add them upon serving.