Tayler is the creator of the plant-based food and wellness blog, Clean Eats by Tay. She believes the food we eat shapes every aspect of our lives from mental health to our daily performance. Tayler’s recipes are delicious and packed with flavor (think: peanut butter banana oat bread, soft-baked chocolate chip cookies, and snickerdoodle doughnuts)!
Take your breakfast up a notch with these carrot cake oats - we're hooked! Make a big batch at the start of the week.
- 1 cup steel cut oats
- 1 heaping cup grated carrot
- 1 and 1/2 cups water
- 2 cups Unsweetened Almondmilk (or Califia Farms plant milk of choice)
- 1 tsp cinnamon
- 1/2 tsp nutmeg
Toppings: raisins, banana, cashews, almonds, etc - whatever you want!
Optional add-ins when cooking: protein powder, chia seeds, flax meal, etc.
Soak your oats in a bowl overnight or a few hours beforehand. Cover the oats with water (not from the measurement above) plus a good inch or so. Drain all the water the next morning or when you’re ready to cook.
The next day, bring the 1.5 cups water and nut milk to a boil. Add in all other ingredients, bring back to a boil, then lower to a simmer. Cook for about 25 minutes, stirring every few minutes to keep the bottom from sticking and cooking unevenly. Serve when you have desired consistency and add on the toppings!