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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

    Jump to Recipe

    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

    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
    Cook Time: 20 minutes
    Total Time: 25 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

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    Libby Bloom RDN

    Hi, I'm Libby! Registered Dietitian Nutritionist and Eco-warrior. I help people find food freedom, learn to nourish their bodies AND support a health planet.

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