Coconut Carrot Cake Oatmeal

coconut carrot cake oatmeal

This recipe is dedicated to everyone and anyone who says vegan food is for rabbits. 

Dear person-who-calls-vegans-bunnies-or-rabbits-or-otherwise,

You are very mistaken.

While there may be broccoli in my smoothie, lettuce with my bananas, and carrots in my oats, I am no bunny. 

Sure, I may have an overbite, be slightly short in stature, possess big ears and strong legs, and like to frolic and bounce around green pastures, I am no bunny.

A bunny was here. 

This recipe may surprise you in that it turns a seemingly simple oatmeal dish into something quite extravagant - something you would not probably see a bunny munching. So you see, point proven: I am not a rabbit. 

Not only does this recipe ensure you get a dose of fruit for breakfast, but also veg! This striking bowl of comforting oats is packed with protein, fibre, healthy fats and a dollop of sweetness. It's thick, decadent and textured, but you will leave without that heavy feeling. 

What makes it so good? 

Carrots - you can tick off healthy hair, youthful skin and sparkling eyes to your to-do list thanks to this bright, crunchy power-food. 

Dates - the phrase "dynamite comes in small packages" is really apt for this energiser bunny of a fruit. 

Raisins - what was once a plump, juicy grape, this little brown wrinkle now has heaps of iron and B vitamins, meaning your red blood cells are going to be on fleek.  

Almond milk - with 1 cup giving you a third of your daily calcium intake, you can say peace out home-cow. 

and Ginger - this incredible medicinal, aromatic, pungent and spicy plant has been used for hundreds of years to help alleviate nausea, inflammation and indigestion. Bring on the ancient wisdom.   

Carrot cake oatmeal: The real bunny chow. 


½ cup almond milk
½ cup coconut cream
½ cup water
½ cup oats
1 cup carrots, grated
1 ripe, spotty banana
2 tbsp raisins
1 tbsp maple syrup
½ tsp cinnamon
½ tsp vanilla
¼ tsp ginger
A pinch of nutmeg

to serve 

Desiccated coconut
Maple syrup
Coconut yoghurt


1. Place your oats in a small bowl and cover with water (about 1 cup) and set aside. Allow the oats to soften and soak in the water. 

2. Grate your carrots with a grater or food processor.

3. Mash your banana with a fork. 

4. In a small pot, bring the water and almond milk to the boil.

5. Add the oats and bring the stove down to a low heat, allowing the oats to simmer for about 3 minutes. 

6. Add the banana, carrots, raisins and spices, and stir for another 3 - 5 minutes. 

7. Add in the coconut cream and stir frequently for another 5 - 10 minutes or so until it has thickened up nicely. 

8. Top with all your favourite toppings.  

9. Chow immediately*. So warm <3 

* Feel free to store the oatmeal in the fridge for a few hours or overnight and eat it cold. The consistency becomes like a jelly mixed with custard. Imagine creme brulee dressed up a freshly-mixed concrete. Just how I like it.