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