Exploits of a Vegan Wannabe

A few days ago at the store where I work,  I rang up a Carrot Cake for a customer and thought, yum. I would love to eat you if you were vegan, made without oil and a more compassionate version of yourself. So, that day  I decided to  take it a step further and invite Carrot Cake to breakfast. Cooked carrots are so amazingly sweet and my favorite golden raisins are like eating candy. Add them to Steel Cut oats that have been cooking low and slow overnight in a crock pot full of soy milk, vanilla and spices and you have a reason to spring out of bed.

This was so good that I could not stop eating it throughout the day. I made it on a day off from work and every time I walked by the crock pot I scooped out a biggie mouthful. I am not exceptionally proud of that,  but I want you to know how good it is.  I served it with a smidge of brown rice syrup on top to emulate the sweetness of the frosting but it was perfectly and naturally sweet without it as well.

Photo By: S. Duquet

Carrot Cake Morning Oatmeal

By: S. Duquet

Ingredients

1 C steel-cut oats

1 heaping tsp Pumpkin Pie Spice ( I love using this because it is a mixture of clove, nutmeg, cinnamon and ginger. Perfect)

4 C  unsweetened non-fat, non-dairy milk (I used unsweetened soy)

1 C shredded carrot ( I purchased them in a bag already shredded)

3/4 C golden raisins

2 tsp vanilla extract

1/2 C rough chopped raw walnuts ( I left them pretty large  so they would keep their heft)

Make It Happen

~The night before or 7 hours before you would like to serve:  Spray 1.5 quart (no larger or it will burn) crock pot with spray oil to help prevent sticking.

~Add everything to the slow cooker. Stir well, making sure the spices are blended in or they will burn around the edges.

~Put the lid on and leave it untouched  until morning.  Cook on low for 7 hours while you dream about your healthful and decadent breakfast.

Photo By: S. Duquet

The raisins became so plump after cooking overnight that it was as if they had returned to their natural state of grape-ness. The Steel Cut Oats turned into a creamy dessert and the carrot added color and enhanced the texture.

Serve warm with a drizzle of brown rice syrup if you would like and greet the day with a smile. Every morning  should be a Carrot Cake morning.

Have a delicious day.

Tags: carrot cake oatmeal, compassionate eating, dairy free, dairy free carrot cake oatmeal, going veg, plant based diet, slow cooker breakfast recipe, trying vegan, vegan breakfast, vegan brunch recipe, vegan challenge, vegan experience, vegan recipe, vegan wannabe, vegetarian brunch, vegetarian recipe