• 1 cup (125 g) finely grated peeled carrot
  • 1 1/4 cups (310 mL) skim milk (or milk of choice)
  • 1 tablespoon plus 1 teaspoon pure maple syrup
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • Dash ground nutmeg, to taste
  • Pinch fine sea salt
  • 1/2 cup (50 g) gluten-free rolled oats
  • 1 teaspoon pure vanilla extract
  • 1/4 -1/2 teaspoon fresh lemon juice, to taste (optional)
  • 6 chopped walnuts
  • 6 chopped pecans
  • 1 teaspoon coconut
  • 2 tablespoons Greek vanilla yoghurt
  • 1 teaspoon pumpkin seeds 


  1. Finely grate the carrots using the finest grate option, rather than the standard-sized one, so the carrot shreds are very small. This helps the carrot cook quickly and blend into the oats.
  2. In a medium-sized pot over medium heat, whisk together the milk, maple syrup, cinnamon, ginger, nutmeg, and a pinch of salt until smooth.
  3. Stir in all of the grated carrots and oats. Bring to a low boil and then reduce the heat to medium to simmer. Cook, uncovered, for about 11 minutes, stirring frequently until thickened.
  4. Remove from heat and stir in the vanilla extract. Portion into bowl(s).
  5. Garnish the oatmeal with yoghurt, nuts, seeds and coconut. Leftovers can be stored in an airtight container in the fridge for a couple days.

Recipe adapted from

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