Autumn Coconut Carrot Cake Oats

Anyone else feel that little kick of winter in the air? Break out the slow cookers, it's finally soup season!

And pumpkin season, and cinnamon + nutmeg on everything season, and a warm bowl of oatmeal season....

I thought I'd get all creative this week and make an oatmeal recipe from scratch. My plan was to combine the flavours of spiced carrot cake and coconut milk together to create a balance of spicy and creamy. I was going to use oats, chia seed and unsweetened coconut in the recipe, but then I discovered a pre-packaged cereal that had it all (and more!) with ZERO sugar! Since I'm all about simplifying, I snatched it up. (And just to clarify, I am not sponsored by this company, I just love the product!)


Before I dive into the recipe, let me talk about the label for a second. Here are a few things I noticed right away:

1. No sugar or sweeteners in the ingredients list.
For obvious reasons. :)

2. Whole grain stamp.
There's no bleached flour or weirdness hiding among these ingredients, and they're completely gluten-free!  Here's an interesting fact: Did you know that "Whole wheat bread, brown bread," and many other names for bread are NOT regulated? This means that if you go to the store and buy whole wheat bread with the best intentions, it could very well be 85% bleached flour with a little pinch of whole wheat added in! Even "brown bread" is quite often just white bread that has been coloured with molasses! Yep - I always look for the stamp and the words "100% Whole Wheat" when picking breads, gluten-free or otherwise!

(Click here for more info on the whole grain stamp)

Here's what the stamp looks like:


3. Non-GMO project verified stamp.
Here's a totally crazy fact about Genetically modified foods: There are over 60 countries that require mandatory GMO labelling on their food, because people want to know what they're eating! Polls were taken across Canada and USA and people were asked if they wanted mandatory labelling of GMO products. Over 90% said yes and yet we still don't have it.

Because of this, the Non-GMO Project was formed. They're a non-profit organization that offers companies the opportunity to voluntarily show their customers that they do NOT contain GMOs. This provides a great little loophole in the system, because we all deserve to be informed on what we're consuming!

Sooooo if I'm comparing two products and one of them has this little image on it, I tend to pick the one that's Non-GMO Project verified!

(Click here for more info on the potential health dangers of genetically modified foods)

(Click here for more info on the Non-GMO Project)

Here's what the Non-GMO Project label looks like:


4. USDA Organic
Oh yeah - And see the one right under the Non-GMO Project label? That means that 95% or more of the ingredients in this box are ORGANIC. In other words, you won't find any pesticides, dyes, chemical fertilizers, genetic engineering, industrial solvents, or irradiation happenin' over here.

(Click here to learn more about the USDA Organic Label)

Ok, ok. Enough about labelling. Rant over. :)  Here's the recipe!

Autumn Coconut Carrot Cake Oats (Serves 2)

You will need:
2 packets of Q'ia Creamy coconut oatmeal
1 large carrot, grated
1 tsp pumpkin pie spice (Or 1/2 tsp each of cinnamon & nutmeg)
1/4 c Coconut milk (I used a scoop of the coconut cream from the top of a can!)

Cook oats in 2 separate bowls according to package (I simply topped with boiled water from the kettle and let sit until fluffy.)


Add grated carrot, pumpkin pie spice and a few tbsp of coconut milk to each bowl and stir.


Top with a few extra spoonfuls of coconut milk and an extra sprinkle of pumpkin pie spice for good measure (And to make it pretty of course!)

Serve as-is if you're going sugar-free, OR feel free to add a drizzle of real maple syrup on top.



My craving for sweets has been squashed, and this comfort food is now my #1 Fall breakfast staple!

Creamy, coconutty, spicy, and virtually zero prep time.....Why have I not combined coconut and carrot before this?


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In health,


RecipesMichelle BreauComment