Hallelujah! He is Risen! If you are looking for an easy breakfast for the family this Easter weekend, here’s a new idea. I absolutely love carrot cake, but now that I am gluten & egg free, it is harder to enjoy these days. I’m satisfying this seasonal craving during breakfast, getting a serving of vegetables in with a bowl of carrot cake oatmeal that is gluten, dairy, egg and refined-sugar free!
Ingredients:
- 3 cups of coconut or almond milk (can also use water)
- 1/2 cup water
- 1 1/4 cups of steel cut oats (regular oats will not work!)
- 1/2 cup of raisins
- 1 cup shredded organic carrots (I used 4 medium carrots)
- 1/2 cup shredded apples (or frozen pineapple as a variation)
- 1/2 cup pecan or walnut halves
- 1/2 cup maple syrup (or honey, coconut sugar or brown sugar)
- 1 tbsp cinnamon
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 1 tbsp coconut oil or butter
- Optional: 1/4 cup shredded coconut
Preparation:
- To prepare the apples and carrots, peel and then use a food processor with shredding disc.
- Add all ingredients into a glass pyrex bowl that fits inside your slow cooker and stir well to combine.
- Place the glass bowl into the slow cooker and then add water into your slow cooker (around, not in the glass bowl) to fill up to a little over halfway around the bowl.
- Turn slow cooker on low for around 8 hours (I do this overnight).
- It will be ready to serve immediately. Enjoy!
If you have leftovers to reheat (this makes a lot!), I add a little bit of water before microwaving.
Happy Easter, friends! Hope you have a wonderful time with your family and I pray you are all staying healthy (and sane) during this pandemic.
Sharing another #mealprepmonday recipe for breakfast! This recipe makes two loaf pans, so I’ll keep them in the fridge to last the week. Even though this bread is free of grains or refined sugar, my toddler still loves it and I think you will too.
Healthy and Hopeful 