Carrot Cake Oatmeal

Carrot Cake Oatmeal
Yield: 2 servings
Ingredients:

• 1 heaping cup finely grated carrot (about 1 large)
• 1 cup almond milk
• 2 tbsp full-fat coconut milk cream (or use more almond milk)
• 1 tsp ground cinnamon, to taste
• 1/4 tsp ground ginger
• 1/8th tsp ground nutmeg
• pinch of salt
• 1/2 cup regular oats
• 1 tsp pure vanilla extract
• 1/2 tsp lemon juice (optional)
• 2 tbsp chopped walnuts, divided
• 2 tbsp raisins, divided
• 2 tbsp pure maple syrup
• 1 tbsp coconut milk cream + 1/2 tsp pure maple syrup, to garnish (optional)

Directions: Finely grate 1 heaping cup of grated carrots. You want to use the fine grate and not the large one so the carrot shreds are very small. This helps the carrot blend in more.
In a medium sized pot over medium heat, whisk together the almond milk, optional coconut milk cream, cinnamon, nutmeg, ginger, and a pinch of salt.
Stir in the grated carrots and oats. Adjust heat if necessary or bring heat to low if it starts to boil. Cook for about 8-9 minutes, stirring frequently. When the mixture has thickened up, remove from heat and stir in the vanilla extract, 1 tbsp walnuts, 1 tbsp raisins, and 2 tbsp of maple syrup. Remove from heat and portion into bowls.
Top the oatmeal with the remaining walnuts and raisins. If you are using coconut cream, you can mix a bit of the cream with maple syrup and drizzle on top of the oatmeal, as shown in the photo. Sprinkle with cinnamon for garnish.

Enjoy and lick the bowl clean!