All those classic carrot cake flavours, without the guilt! In this recipe I used The Pure Press almond milk. Most almond milks contain around 2% almonds and a heap of sugar. The Pure Press almond milk contains none of the bad stuff, and 18% almonds, resulting in a much creamier (and better for you) product. Find out more about The Pure Press here.
- 1/3 cup oats
- 1 cup almond milk
- 1/2 carrot, grated
- Sprinkle of ground cinnamon, nutmeg and ginger
- Pinch of salt
- Handful of sultanas/raisins
- 2 dried dates, roughly chopped
- 1 tsp maple syrup
- Walnuts, for topping
- Extra cinnamon, for topping
- Extra maple syrup, for topping
Combine oats and almond milk in a small pot over high heat and bring to the boil. Reduce heat to low and simmer. Add in carrot, spices, salt, sultanas, dates and maple syrup and stir occasionally until oats are creamy. If all the liquid has been absorbed and the oats still aren’t at the consistency you are after, you can add a splash of water to give it a bit more time to cook down.
Pour into a bowl and top with chopped walnuts, extra cinnamon and a small drizzle of maple syrup. Carrot cake for breakfast-yum!