Carrot Cake Oatmeal

Carrot Cake Oatmeal is a healthy and easy breakfast recipe, tastes just like a carrot cake cookie or slice of carrot cake, and can easily be made vegan!

Course Breakfast

Cuisine American

Keyword carrotcake, easybreakfast, healthybreakfast, oatmeal, overnightoats

Prep Time 5

Cook Time 5

Total Time 10

Servings people

Calories 394kcal

Author Tawnie Graham of Kroll's Korner

Equipment

Spoon to stir oats

Ingredients

1/2 cup carrots, finely grated
1 cup water
1/4 tsp. salt
1/2 cup old fashioned rolled oats
1/3 cup raisins
1 1/2 tsp. ground cinnamon (or less if preferred)
1/2 tsp. Allspice
2 tsp. vanilla extract
1/4 cup walnuts, chopped (plus more for garnish)
1/4 cup crushed pineapple
2 Tbsp. brown sugar (or honey) (plus more for garnish)
1/2 cup milk (cows milk or non dairy option of your choice)

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Instructions

In a small saucepan over medium-high heat, add in the water, the finely grated carrots and salt. Bring to a simmer (this is to cook the carrots a little bit so they aren't crunchy in your oatmeal).
Once the water comes to a simmer, turn the heat down to medium and stir in the oats, raisins, cinnamon, allspice, vanilla extract, walnuts and crushed pineapple. Simmer the oats for ~3-4minutes, stirring frequently.
Stir in the brown sugar and milk until the oats are creamy and desired consistency of oats is reached. Simmer for another 1-2 minutes to heat milk.
Serve warm and top with more walnuts, cinnamon, brown sugar and a dollop of yogurt.

Video

Notes

Make this recipe vegan but using your favorite non-dairy milk such as almond milk or coconut milk. Use maple syrup to sweeten the oats.
I've made this recipe with both a larger shred carrot and a fine shred. Both are delicious, but I like the finely shred carrot more. Use the smallest holes on your box grater or even a microplane.

Nutrition