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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 2 |
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Got this recipe from Eye It Try It. A tasty way to eat vegetables for breakfast. Ingredients:
1/2 cup regular oats |
1 cup almond milk |
1 teaspoon vanilla extract |
1 cup finely shredded carrot (about 3 medium carrots) |
1 tablespoon coconut milk cream (you can substitute more banana) |
1 small ripe banana, thinly sliced |
1 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
1 dash ground nutmeg |
1 pinch salt |
1 teaspoon fresh lemon juice |
2 tablespoons pure maple syrup (agave can be substituted) |
3 tablespoons crushed walnuts |
Directions:
1. Grate carrot with a grater, yielding one full cup.
2. In a pot over medium heat, bring almond milk, coconut milk cream, and lemon juice to a boil. Add spices and salt.
3. Add carrots and oats. Cook for about 6-8 minutes while stirring.
4. Add vanilla extract, crushed walnuts, maple syrup and thinly sliced bananas. Whisk vigorously until bananas are integrated into the oatmeal.
5. Remove from heat and allow time for oatmeal to cool.
6. Serve with favorite toppings.
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