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Thursday 05 November 2026 14:40:23 GMT
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If you’re looking for healthy fall breakfasts, this series is for you… (save this because the recipe is in the caption)!  Welcome back to my series Dessert for Breakfast, where I will be sharing healthy breakfast recipes every week that are so good, they might as well be dessert  Even if you’re pressed on time in the mornings, you can make the recipes in this series (like this INSANE carrot cake oatmeal) in no time. I want you to be able to feel nourished with these and start your day off right!!! Breakfast is the most important meal and everyone knows it… hope you love episode 2: carrot cake oatmeal! This is literally the best breakfast i’ve ever had Carrot Cake Oatmeal with Toasted Pecans + Maple 1 cup gf rolled oats 2 ½ cups non-dairy milk (i have been loving the Califia Coconut milk) 1 tsp cinnamon ¼ tsp ground nutmeg  1 large carrot, peeled and grated 2 tbsp coconut sugar 1 tbsp maple syrup  ½ tsp vanilla extract 2 tbsp unsweetened, shredded coconut Handful toasted, chopped pecans for topping Unsweetened, shredded coconut for topping Almond butter for topping Instructions Combine 2 cups of the milk with the oats and shredded carrots in a medium pot and bring to a boil, stirring frequently. Once it comes to a boil, reduce the heat and add the cinnamon, nutmeg, coconut sugar, maple syrup, vanilla extract, and the remaining 1/2 cup of milk. Simmer, stirring frequently until the liquid reduces and is absorbed by the oats - the oatmeal should be thick! Add in the shredded coconut and stir. Feel free to adjust with more milk to reach desired consistency. Serve with a drizzle of maple syrup, chopped pecans, shredded coconut, an extra dash of cinnamon, and almond butter. Enjoy immediately. Serves 2. Healthy recipes, healthy breakfast, oatmeal, healthy food, fall recipes, carrot cake
If you’re looking for healthy fall breakfasts, this series is for you… (save this because the recipe is in the caption)! Welcome back to my series Dessert for Breakfast, where I will be sharing healthy breakfast recipes every week that are so good, they might as well be dessert Even if you’re pressed on time in the mornings, you can make the recipes in this series (like this INSANE carrot cake oatmeal) in no time. I want you to be able to feel nourished with these and start your day off right!!! Breakfast is the most important meal and everyone knows it… hope you love episode 2: carrot cake oatmeal! This is literally the best breakfast i’ve ever had Carrot Cake Oatmeal with Toasted Pecans + Maple 1 cup gf rolled oats 2 ½ cups non-dairy milk (i have been loving the Califia Coconut milk) 1 tsp cinnamon ¼ tsp ground nutmeg 1 large carrot, peeled and grated 2 tbsp coconut sugar 1 tbsp maple syrup ½ tsp vanilla extract 2 tbsp unsweetened, shredded coconut Handful toasted, chopped pecans for topping Unsweetened, shredded coconut for topping Almond butter for topping Instructions Combine 2 cups of the milk with the oats and shredded carrots in a medium pot and bring to a boil, stirring frequently. Once it comes to a boil, reduce the heat and add the cinnamon, nutmeg, coconut sugar, maple syrup, vanilla extract, and the remaining 1/2 cup of milk. Simmer, stirring frequently until the liquid reduces and is absorbed by the oats - the oatmeal should be thick! Add in the shredded coconut and stir. Feel free to adjust with more milk to reach desired consistency. Serve with a drizzle of maple syrup, chopped pecans, shredded coconut, an extra dash of cinnamon, and almond butter. Enjoy immediately. Serves 2. Healthy recipes, healthy breakfast, oatmeal, healthy food, fall recipes, carrot cake

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