Anyone else wish they could have carrot cake from breakfast right about now?
Well, if you’re making one of my carrot cake recipes, it’s just as healthy as a hearty bowl of porridge, but not everyone wants to make a whole cake simply for their morning enjoyment.
Introducing the marvellous marriage of those two scenarios – carrot cake soaked oatmeal!
Why soaked you ask?
As highlight in this blog post, it’s recommended to soak and/or sprout nuts, seeds, legumes, and grains to maximize nutrient density and minimize the problematic factors found within (phytates, tannins, goitrogens etc.). Basically it makes it’s easier to digest, and therefore allows your body to better cleave the goodness within without problematic side-effects and symptoms associated with overconsumption of these foods in their non-properly-prepared forms.
It’s also a necessary step with traditional varieties liked rolled oats or steel cut oats. Try adding some hot water and letting it sit for a minute or two like instant oatmeal, and you’ll be wildly disappointed…and have a pretty wicked stomach-ache to boot.
So why don’t I recommend quick oats? Well it’s kind of the refined white flour of the oat world. Overly processed, lacking in nutrient density, and as mentioned above, you’re skipping that crucial soaking step (which needs to occur for 8-12 hours to be effective). Plus many varieties are dusted in wheat flour (not great for the gluten-free folks out there), and of course are flavoured with refined sugar and Franken-food garbage.
You may already be on the overnight soaked oat train, but I do have one grievance with how most people do it these days…
The common way of the moment is to soak it overnight with all your other topping and flavourings in a jar, and then consume it as is in the morning, without rinsing. Not only is it gross and gloopy, but all that problematic junk you’re trying to soak off is still sitting there is a soup of digestive disaster waiting to happen.
So soak the oats properly with warm water and some sea salt, lemon juice, grass-fed fermented dairy like kefir or yogurt, etc. Do it overnight or for at least 8 hours, then RINSE THOROUGHY with warm water before making your oatmeal masterpiece!
Speaking of which, the recipe for the incredibly tasty (and nutrient-dense) carrot cake soaked oatmeal is waiting for you below…
Carrot Cake Soaked Oatmeal
(gluten-free, dairy-free, plant-based)
Prep time: 5 minutes (plus soaking time)
Cook time: 5 minutes
Makes: about 2-4 servings
Ingredients
2 cups oats, soaked overnight + rinsed
1 cup carrot, peeled + grated (about 2 large carrots)
2 tbsp coconut oil or butter *you may want more…I know I always do
1/2 cup non-dairy milk (coconut milk, almond etc.) *or more or less depending on how thick you like your oatmeal
1 tsp cinnamon
1/8 tsp clove
1/8 tsp nutmeg
1/8 tsp cardamom
Sea salt
1/2 cup chopped nuts and/or seeds (pecans, walnuts, shaved almond, etc.)
1/2 cup chopped dried fruit (black currants, raisins, pineapple, apple etc.)
Directions
To soak the oats: scoop 2 cups of rolled oats in a large glass jar with a sealable lid (like a Mason Jar), and top with 2 tbsp of any of the following (lemon juice, apple cider vinegar, grass-fed yogurt or kefir). Fill up the jar with warm water so there’s at least an inch of water overtop of the oats, give it a good stir, and fasten your lid. Let it sit overnight (or for at least 8 hours), and rinse in a colander making sure the water is running clear by the end of it. Set aside.
If you haven’t yet, peel and grate your carrots, and set aside.
In a medium-sized saucepan on medium-low heat, melt your coconut oil, and add the grated carrot, stirring until soft.
Add the oats (at this point you can add more coconut oil or butter), and stir until well combined.
Add in the non-dairy milk (you may want to add more or less depending on how thick or loose you like your oatmeal).
Stir in your spices and a pinch of sea salt, followed by your chopped nuts and dried fruit.
Once all combined and to your liking flavour-wise and warm throughout (you may want to pop a lid on and let is cook covered for a minute or so to ensure this), scoop out your deserved serving, sprinkling with any remaining nuts, seeds, or dried fruit, an additional sprinkling of cinnamon, and/or a drizzle of “cream cheese” icing (recipe below).
*Note: this keeps for up to a week, so feel free to make a big batch and simply reheat stove-top for a quick and convenient carrot-cake flavoured fix!
Optional “cream cheese” icing drizzle
Ingredients
1 cup coconut manna, melted
1/4 cup pure maple syrup
1/4 cup freshly squeezed lemon juice (about 2 large lemons)
1/4 cup non-dairy milk (almond, coconut etc.) *or more or less depending on how thick you like it
2 tsp pure vanilla extract
Pinch of sea salt
Directions
Combine all ingredients except the non-dairy-milk in an electric mixer (like a KitchenAid), and whisk until well combined.
Slowly add the non-dairy milk until you reach your desired thickness (note that as the drizzle sits and cools, and it will solidify and thicken a bit more)
Allow to cool completely, or enjoy slightly warm, drizzled over your carrot cake soaked oatmeal