Carrot Cake Oats
Oh my gosh, these oats turned out so well! It's been a while since I made a new flavor of oats and I just kind of put this all together when I was thinking about breakfast. It's so awesome when we can get fruits and veggies into our bodies during our first meal of the day. This is a great breakfast if you're not into juicing or making smoothies.
1 large organic carrot
5 soft medjool dates, pitted
1/4 cup of soaked raw cashews
2 tsp of vanilla extract
1/2 cup of gluten-free rolled oats
1/4 cup of light coconut milk
1 cup of filtered water
Soak your cashews in filtered water overnight. To make the oats, add your rolled oats to a medium pan and turn the heat on low. Add the cup of filtered water and cook the oats slowly on low heat. In your food processor, add the soaked cashews, soft dates and carrot and blend well. Add the vanilla extract and coconut milk and continue to blend. Once the oats are done, stir in the carrot cake mixture and stir in some more coconut milk or top with some coconut cream. Serve and enjoy.
If the oats are not sweet enough, add some maple syrup; however the date will make the oats sweet enough. If you want more carrot flavor, add another organic carrot. This is a great breakfast for kids who don't like to eat veggies. The oats are super sweet and you can't taste the carrot.