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Red Velvet Cake “Oatmeal” with Vegan Almond-Coconut Icing

The perfect period breakfast that's rich in iron, magnesium, potassium, calcium and zinc.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Breakfast
Keyword: vegan
Servings: 2
Author: Stephanie Morish
Cost: $8


  • Cheese grater
  • Small saucepan


For the icing:

  • ¼ cup of Kite Hill almond milk cream cheese
  • 2 Tbsp CoYo coconut milk yogurt
  • 1 ½ to 2 Tbsp powdered sugar or powdered monk fruit sweetener


  • Add grated beet, cauliflower rice, coconut milk and a pinch of salt to a saucepan.
  • Bring to a soft boil. Reduce to simmer, cover and let cook for about 5 minutes.
  • Meanwhile, make icing, if using. Add cream cheese, yogurt and powdered sugar to a bowl. Use an electric hand mixer to whisk together icing ingredients until smooth and creamy.
  • Add remaining “oatmeal” ingredients to the saucepan and stir. Cook until thickened to your liking.
  • Divide the oatmeal between two bowls and top each with a dollop of icing.


Since shedding the uterine lining is an energy-intensive process, give your digestive system a rest by eating warm, cooked and easy-to-digest meals, such as porridgesoups and stews, etc. The red velvet cake oatmeal is the perfect period breakfast as it’s warm, cooked, and rich in iron, magnesium, potassium, calcium and zinc.
Store leftovers in the refrigerator for up to 4 days.