Carrot Cake Oatmeal with Walnut and Raisins

2 Stars

Servings: 2 Adults
- 100g Haverjoy Quick Cooking Oats
- 600 ml soymilk (or other milk of your choice)
- ½ tablespoon of fresh lemon juice
- 2 tablespoon of coconut oil
- 1 teaspoon of cinnamon powder
- 1 big sized carrot (finely shredded)
- 1 teaspoon of vanilla extract
- 2 tablespoon of maple syrup
- 1 tablespoon of  maple syrup and coconut oil (mixture)
- Raisins (as garnish)
- Walnut (as garnish)
Cooking Instructions:
In a medium-sized pot, pour the milk, lemon juice and coconut milk. Stir in a medium heat, add cinnamon powder and continue stirring.
Add in finely shredded carrots and Haverjoy Quick Cooking Oats, adjust the heat as needed or lower the heat if it starts to boil. Simmer for 8 minutes, and stir until evenly distributed.
When the mixture begins to thicken, add the vanilla extract and maple syrup. Turn off the heat and pour contents to serve

Above the dish, pour 1 tablespoon of maple syrup and coconut milk mixture and sprinkle raisins and walnuts as garnish.
Haverjoy Oat tips: Try using almonds instead of walnut as a topping variation for this dish.