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Carrot Cake oatmeal



1/2 cup whole wheat oats

1tbsp pumpkin pie spice (feel free to add more or less)

1/4 cup 100% carrot juice

1 tbsp finely ground flax seeds

3/4 cup almond milk (original, unsweetened) 

1/2 ripe banana

1/2 tsp organic grass-fed butter 


sliced banana

roasted apple

cacao nibs

honey or maple syrup




1. In a small bowl, mash up half of a ripe banana with a fork. Save the other half for later and set aside.  

2. In a saucepan (or in a microwave safe bowl if using instant oats), combine the oats, pumpkin pie spice, flax seeds, carrot juice, mashed banana and almond milk.Cook until the liquid is fully absorbed and the oats have thickened.

3. While this is cooking, slice up 1/2 a small apple. Transfer into a small pan with butter and cinnamon to taste. Roast on low heat until golden. 

4. Transfer the oatmeal into a small bowl and top with sliced banana, roasted apple, cacao nibs, cinnamon and maple syrup or honey. 

(Tip: Choose steel cut oats more often than instant oatmeal. These oats typically have a better nutrient profile as they've undergone less processing. However, because of this cooking time will be slightly longer)

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