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Home » Breakfast

Published: Oct 5, 2018 · Modified: Apr 29, 2020 by Libby Bloom · This post may contain affiliate links · 1 Comment · 864 words. · About 5 minutes to read this article.

Carrot Cake Oatmeal

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Carrot Cake Oatmeal - Creamy oatmeal filled with shredded carrots, warm seasonings and toppings of your choice. It’s fall in a bowl! 

carrot cake oatmeal

Hi there! Below you’ll find affiliate links to great products that we enjoy using in our own kitchen.

Oatmeal is one of my favorite go-to breakfasts. Especially in the fall and winter, what could be better than starting your day off with a cozy bowl of oatmeal? And I’m not talking about a bowl of boring instant oats filled with sugar and no substance. 

I get the feeling a lot of people think oatmeal is plain, boring and flavorless. But that means they’ve just never had the right kind!

I like oatmeal filled with lots of goodness - oats, nuts, nut butter, fruit, ground flax seeds, chia seeds and spices. And today, we’ve kicked it up a notch with this fall-in-a-bowl Carrot Cake Oatmeal!

It’s the perfect breakfast bowl for a cool fall morning. A delectable, cozy oatmeal that’s sure to brighten any day. 

carrot cake oatmeal

Ready to make this delicious Carrot Cake Oatmeal? Let’s do it!

1 - Shred/cook the carrots. Shred the carrots using a food processor or box grater. Then place them in a medium saucepan with a little water,cooking until the carrots are soft, about 10 minutes. You may need to add more water so they don’t stick to the bottom and burn. 

2 - Make the oatmeal. Once the carrots are soft, add oats, milk, nuts, flaxseed, vanilla, and spices to the saucepan. Reduce the heat to medium low and let simmer, stirring often, until the oatmeal is thick and creamy, about 10 minutes. Remove from heat. 

3 - Serve with almond butter, yogurt, and pepitas. Add honey/maple syrup to your desired level of sweetness. Enjoy!

carrot cake oatmeal

Carrot Cake Oatmeal: Tips, Tricks and Tools

Tools: This simple oatmeal only requires a couple tools including a medium saucepan and box grater or food processor with the shredding blade. 

Make it plant-based by using a plant-based milk (almond, soy, oat, etc.) and use maple syrup and a plant-based yogurt or omit yogurt altogether.

Quality ingredients: I try to source local and quality ingredients when possible. Look for local carrots and fair-trade spices. 

Use those carrot greens in carrot top pesto or in a salad! 

carrot cake oatmeal

We hope you love this Carrot Cake Oatmeal!

  • A perfect fall breakfast filled with warm spices and a great source of fiber
  • Provides an entire serving of vegetables in breakfast!

Love this simple breakfast recipe? Check out our other delicious Seasonal Breakfast recipes like this Overnight Oats or our Crunchy Pumpkin Nut Granola.

Did you enjoy this Carrot Cake Oatmeal as much as we do?

Comment below! And rate the recipe to let us know how it turned out! Not cooking today? Save this Carrot Cake Oatmeal for later by pinning it to your Breakfast Recipes Board and make sure to tag us at The Crooked Carrot Instagram to show us your Carrot Cake Oatmeal creations!

"All happiness depends on a leisurely breakfast." - John Gunther

📖 Recipe

carrot cake oatmeal

Carrot Cake Oatmeal

Carrot Cake Oatmeal - Creamy oatmeal filled with shredded carrots, warm seasonings and toppings of your choice. It’s fall in a bowl!
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 25 minutes minutes
Servings: 2 servings
Author: The Crooked Carrot

Ingredients

  • 2 carrots shredded, about 1 cup
  • 1 cup old fashioned oats
  • 2-3 cups whole milk or plant-based milk of choice
  • ¼ cup pecans or walnuts
  • 2 tablespoon ground flaxseed
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon cloves

Optional Toppings

  • maple syrup / honey
  • almond butter
  • Greek yogurt
  • pepitas
US Customary - Metric

Instructions

  • Soften carrots: Cook carrots in a medium saucepan with a little water, until tender, 8-10 minutes. Continue adding a little water to the carrots so they don’t stick and burn.
  • Make oatmeal: Stir in oats, milk, nuts, flaxseed, vanilla, cinnamon, nutmeg and cloves. Reduce heat to medium-low and let simmer, stirring often, until thick and creamy, about 10 minutes.
  • Enjoy! Serve with almond butter, greek yogurt and pepitas. Add maple syrup/honey to your desired sweetness. I don’t like my oatmeal super sweet, so I add just a little on top, but you do you!

Equipment

  • Grater
  • Food Processor
  • Stainless Steel Pot

Notes

PREP AHEAD: Shred the carrots in advance to streamline the cooking process. You can also prepare the oatmeal in advance and simply reheat when you’re ready to eat!
LEFTOVERS/STORAGE: Store in a glass container for 3-5 days. Reheat on the stovetop or in the microwave. You will likely need to add a little milk as you’re reheating. 
MAKE IT VEGAN/DAIRY-FREE: Use a plant-based milk and yogurt
MAKE IT NUT-FREE: Use seeds (sunflower or pepitas) instead of nuts
MAKE IT GLUTEN-FREE: Make sure to use gluten-free oats
NUTRITION NOTES: This oatmeal recipe is a great source of vitamin A (from the carrots!) and fiber. It’s a plant-based breakfast recipe filled with plant-based protein and healthy fats. 
SERVING SUGGESTIONS: Top with your toppings! My favorites include maple syrup or honey, almond butter, greek yogurt and pepitas.

Nutrition

Carbohydrates: 58g | Protein: 18g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 153mg | Potassium: 854mg | Fiber: 10g | Sugar: 23g | Vitamin A: 10586IU | Vitamin C: 4mg | Calcium: 392mg | Iron: 3mg
Did you make this recipe?Mention @crooked.carrot or tag #thecrookedcarrot!

Disclaimer: Some of the links above are affiliate links. This means that should you purchase something through the link, The Crooked Carrot will receive a small commission. The item cost remains the same regardless of whether you purchase through our link or not. Any commission earned simply helps us continue to provide all our great content to you. From seasonal recipes to simple nutrition insights & sustainable zero waste tips, we have lots more to give!

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About Libby

Welcome! I'm Libby, Registered Dietitian Nutritionist, photographer & co-adventurer with my husband Dalton. We love all things outdoors, making a mess in the kitchen, and exploring the adventure of life! Read more ↠

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Comments

  1. Rubi Kaur says

    February 17, 2020 at 11:29 am

    5 stars
    Excellent article. I will be facing some of these
    issues as well
    Your Favorite Craft

    Reply
5 from 1 vote

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Hey, I'm Libby!

Hi, I'm Libby! Registered Dietitian Nutritionist and Certified Intuitive Eating Counselor. I help people find food freedom, learn to nourish and reconnect with their bodies so they can live a fuller life.

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The Crooked Carrot sits on the traditional lands of the Diné Bikéyah (Navajo), Núu-agha-tʉvʉ-pʉ̱ (Ute), and Pueblos people, both past and present, now called Durango, Colorado. I acknowledge the wounds of the past in hopes of being able to heal for a better tomorrow.


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