Carrot Cake Oatmeal

MAKES: 6 servings
COOKING TIME: 3 to 4 hours
Feel like having dessert for breakfast? (Of course you do. Who doesn’t?) Perk up your morning with this filling, grain-free oatmeal made with nuts, coconut, carrots, pumpkin, and warming autumn spices.

1/4 cup (55 g/1.9 oz) virgin coconut oil
2 cups (480 ml) unsweetened almond milk or cashew milk
1 cup (240 ml) coconut milk
1/2 cup (100 g/3.5 oz) unsweetened pumpkin purée
1/3 cup (83 g/2.9 oz) almond butter or coconut butter
1/2 cup (38 g/1.3 oz) unsweetened shredded coconut
1 cup (110 g/3.9 oz) grated carrot
1/2 cup (58 g/2 oz) chopped walnuts or pecans
3 tablespoons (30 g/1.1 oz) granulated erythritol or Swerve
1 teaspoon fresh lemon or orange zest
1/2 teaspoon vanilla powder or 2 teaspoons sugar-free vanilla extract
1 tablespoon (8 g/0.3 oz) pumpkin pie spice (or make your own, shown here)
1/4 cup (38 g/1.3 oz) chia seeds
Optional: few drops of liquid stevia
Creamed coconut milk (see here), heavy whipping cream, or mascarpone cheese
Toasted flaked almonds or coconut
Roughly chopped pecan or walnut pieces


Preheat the slow cooker. Place all the ingredients apart from the chia seeds in the slow cooker, and heat through for about 1 hour. When the mixture is warm, add the chia seeds and combine well. Cover with a lid and cook on low for 3 to 4 hours, stirring once or twice. When done, taste and add stevia if needed. Serve warm or cold with any optional toppings. To store, let it cool, and place in an airtight container. Store in the fridge for up to 5 days.
Total carbs: 13.9 g / Fiber: 7.5 g / Net carbs: 6.4 g / Protein: 8.2 g / Fat: 34.3 g / Energy: 389 kcal
Macronutrient ratio: Calories from carbs (7%), protein (9%), fat (84%)