This oatless carrot cake oatmeal is the next best thing to starting your day with cake. It’s warmly spiced, flecked with raisins & has just a hint of maple.
For the carrot cake oatmeal:
For the maple frosting:
WARM: In a medium saucepan, add the spaghetti squash, coconut milk, grated carrot, applesauce & frozen pineapple, stirring to combine. Bring just to a boil, then reduce the heat. Simmer to warm through and soften the squash & carrots, about 5 minutes or so.
BLEND: Use an immersion blender (right in the saucepan if your pan allows it) to roughly break up the spaghetti squash strands – don’t puree the squash, just dip the blender in and out of the pan to break them down into smaller pieces.
SIMMER: Stir in the unsweetened coconut, golden raisins, maple syrup, spices and salt. Return the carrot cake oatmeal to the heat and simmer, uncovered & stirring occasionally, until the texture has thickened and the coconut has softened, about 10 minutes. If you like a looser oatmeal, add an extra splash or two of coconut milk or water to reach the desired consistency.
STIR: While the carrot cake oatmeal is simmering, mix together all of the maple frosting ingredients in a bowl until smooth. Reserve for later.
SERVE: Divide the carrot cake oatmeal between bowls and top each with a little of the maple frosting. The cooked oatmeal will keep in the fridge for at least 3 days, or in the freezer for up to 6 months.
The easiest & quickest method for spaghetti squash: halve & de-seed a large (2 3/4 lb / 1.2 kg) spaghetti squash, place it in the Instant Pot on the trivet with 1 cup / 240 ml of water and cook it at high pressure for 9 minutes. Quick release, then let it cool enough to handle and separate out the strands.
If you’re looking to avoid additives in your applesauce, those squeeze pouches of baby / toddler food are where it’s at! Weird, but true.