Coconutty Carrotcake Oatmeal
05 May 2015
Who doesn't love carrot cake right? But we all know how sugar-laden most cakes are. Here is a delicious recipe to satisfy any carrot-cake cravings without the guilt. This bowl of deliciousness is packed with healthy low GI carbohydrates to boost energy levels and keen you feeling full hours after breakfast, is rich in carotene, and loaded with healthy anti-inflammatory spices. Dessert for breakfast and healthy too! I hope you enjoy!
½ cup rolled oats
½ cup boiling water
1/2 cup coconut milk
1 tsp. vanilla extract
2 tsp. xylitol
¼ tsp nutmeg
½ tsp cinnamon
Sprinkle of ground cloves
½ cup finely grated carrots
2 medjool dates –chopped
1 tbsp. crushed pecans
1 tbsp. dessicated coconut
Add water and salt to medium sized cooking pot.
Bring water to the boil and add oats
Boil oats on medium heat for 5 minutes until they begin to soften
Remove from heat and add coconut milk, xylitol, vanilla extract, nutmeg, cinnamon and cloves
Return to heat and continue to simmer on medium heat for 7 minutes
During simmering process, add most of the grated carrots; leave a little for garnishing
Remove from heat and allow to cool slightly
Pour oats into breakfast bowl and top with remaining grated carrots, crushed pecans,medjool dates and dessicated coconut.
Sprinkle with a little cinnamon and enjoy!
Yours in Health Always,
YOU MAY ALSO LIKE