Carrot Cake Oatmeal

1. Combine 2 cups of the oat milk with the shredded carrot in a medium saucepan and bring to a boil, stirring frequently. 
2. Once it comes to a boil, reduce the heat and add the cinnamon, coconut sugar, rolled oats, and the remaining 1/2 cup of oat milk.
   
3. Simmer everything together, stirring frequently until the liquid reduces and the oatmeal is thick!
4. Serve with a drizzle of honey, chopped pecans, shredded coconut, sliced bananas, and an extra dash of cinnamon!

I grew up in Newport Beach, California and spent part of high school there and in London, England. I think I owe it to London for making me the foodie that I am today – from hole in the wall Indian joints to some of the most incredible Sicilian style pizza I’ve ever had, London’s foodscape was transformative for my palate. After moving back to California to spend my final two years of high school, I attended UC Berkeley (goooo bears) where I was completely engulfed by the amazing gastronomy in both the windy city and Berkeley itself. Living and studying so close to a city as amazing as San Francisco, not to mention in eating distance of some of the best food I’ve ever had (I’m looking at you Chez Panisse, Vik’s Chaat House, Ici Ice Cream, Bi-Rite Creamery…) has made me into the human “Yelp” of my friend group (and family, for that matter) that I am today.

Fast forward to now, I am the host of NBC’s Digital Show, #Cooking with Samah Dada and feel lucky to be living and working in New York City pursuing my passion for wellness, recipe development, and food through #DADAEATS.

HAPPY DAY BRANDS