Carrot Cake Oatmeal
User Reviews
4.7
Carrot Cake Oatmeal
Description
This Carrot Cake Oatmeal begins by simmering finely grated carrots in water with salt to soften them. Rolled oats, raisins, cinnamon, allspice, vanilla extract, chopped walnuts, and crushed pineapple are added and cooked together until creamy. Brown sugar and milk are stirred in at the end to adjust sweetness and creaminess. Cooking with milk near the end enriches and smooths the texture.
Flavors mirror carrot cake through the warming spices, sweet fruit elements, and nutty texture. The finely grated carrot integrates evenly without crunch, giving moisture and subtle vegetable presence.
Top with additional walnuts, cinnamon, brown sugar, or yogurt before serving for extra flavor and creaminess. This oatmeal works well as either a comforting weekday breakfast or weekend treat.
This recipe can be made vegan using any non-dairy milk and maple syrup in place of brown sugar. Finely grating carrots with a microplane or smallest holes on a box grater produces a softer texture preferred by some.
Ingredients
- 1/2 cup carrot finely grated
- 1 cup water
- 1/4 tsp. salt
- 1/2 cup rolled oats old fashioned
- 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 pineapple crushed
- 2 Tbsp. brown sugar or honey, plus more for garnish
- 1/2 cup milk cow's milk or non-dairy option of your choice
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.
Notes
- To make the recipe vegan, use your preferred non-dairy milk such as almond or coconut milk and replace brown sugar with maple syrup.
- Finely grate carrots using the smallest grater holes or a microplane for a softer texture that blends smoothly with the oats.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 394kcal | 20% |
| Carbohydrates | 35g | 12% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 7mg | 2% |
| Sodium | 304mg | 13% |
| Potassium | 624mg | 13% |
| Fiber | 8g | 32% |
| Sugar | 24g | 48% |
| Vitamin C | 7mg | 8% |
| Calcium | 184mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
