Breakfasts, Sweets & Desserts

Carrot Cake Oatmeal

Oatmeal has quickly become one of my favorite breakfasts. It’s quick & easy to make, very versatile and super delicious to boot. Hard to imagine now that – before going vegan – I wouldn’t even consider having something like this as a meal. You live and learn, I guess ^^

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I usually add a mashed banana and lots of cinnamon to my oatmeal (the toppings always vary depending on what I have on hand), but I like to switch it up sometimes and this version has been one of my go-tos lately. It tastes like a dessert, but contains only good and healthy ingredients, so there’s no need to feel guilty while enjoying this goodness 😉

If you give this recipe a try, let me know down in the comments how you like it or feel free to tag me on Instagram with @plantyjourney & #plantyjourney 🙂

Carrot Cake Oatmeal

Serves: 2


  • 1 cup (140g) oats
  • 3 cups (~700ml) water
  • 2 small carrots, finely grated
  • 1 tbsp maple syrup (or sweetener of choice)
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/2 cup (50g) ground hazelnuts (or walnuts/almonds; I just use whatever I have on hand)
  • 1/2 tsp turmeric (optional – I like to add it whenever possible due to its health benefits)
  • toppings of choice (like nuts, carrot shreds, maple syrup, …)


  1. Add all the ingredients – except for the ground hazelnuts – into a pot and mix well.
  2. Bring the mixture to a boil, then reduce the heat and let simmer until everything is soft & creamy (~15-20min.). Don’t forget to stir occasionally so it doesn’t burn.
  3. When everything’s cooked, remove from heat and stir in the ground hazelnuts.
  4. Transfer into a bowl and add your desired topppings.
  5. Enjoy!




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