0 from 123 votes
Carrot Cake Oatmeal
This carrot cake oatmeal recipe not only packs in a portion of veggies into your breakfast, but it’s packed with texture, will satisfy your sweet tooth, and keep you full until lunch.
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 1 bowl
Calories: 410 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1/2 cup old-fashioned oats
- 1/2 cup shredded carrots
- 3/4 cup water
- 1 teaspoon cinnamon
- 1 tablespoon pure maple syrup (optional)
- 1/4 cup raw pecans or walnuts (optional)
Instructions
- Boil 3/4 cup water over a stove in a small saucepan - once boiling, add in oats, reduce heat cover for 3-5 minutes.
- Once oats are prepared, stir in cinnamon, maple syrup and carrots and mix over medium heat for an additional 2-3min to insure no excess water is present.
- Add nuts to carrot cake mixture or crumble over the top and serve hot. Enjoy!
Cup of Yum
Notes
- Variations:
- Dried fruit: Raisins/ sultanas/craisins are not only usually low budget, but they are a classic addition to carrot cake and will add some texture and sweetness.
- Chia/Flaxseed: Adding some chia/flax seed will not only increase the protein in the recipe, but they pack in a ton of other benefits too. I recommend adding 1 tbsp. Add them in the beginning if you don’t mind them becoming gelatinous within the mixture, or just before serving if you’d prefer them to be crunchier.
- Nutmeg/ginger: A small pinch of one or both is all you need for extra flavor. Plus, it costs practically nothing if it’s already in your pantry! Allspice would also work.
- Yogurt: I like to finish off this bowl of carrot cake oatmeal with a big dollop of vegan yogurt (like the frosting on the cake).
- Vegan cream cheese: Alternatively, you can combine some plain vegan cream cheese with a bit of maple and vanilla to swirl into the top of the carrot cake oatmeal.
- Salt: Just a tiny pinch of salt will enhance the flavors in this carrot oatmeal.
- Vanilla: Just a little will enhance the overall flavor in the carrot cake oatmeal and make it feel more like dessert.
- Coconut: Raw or lightly toasted unsweetened shredded coconut will add texture, flavor, and healthy fats to the carrot cake oatmeal recipe. I prefer mine lightly toasted (in a dry pan for several minutes) then sprinkled over the oats for some crunch.
Nutrition Information
Calories
410kcal
(21%)
Carbohydrates
52g
(17%)
Protein
8g
(16%)
Fat
21g
(32%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
6g
Monounsaturated Fat
11g
Sodium
57mg
(2%)
Potassium
507mg
(14%)
Fiber
9g
(36%)
Sugar
16g
(32%)
Vitamin A
10712IU
(214%)
Vitamin C
4mg
(4%)
Calcium
107mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 1bowl
Amount Per Serving
Calories 410
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 52g | 17% |
| Protein | 8g | 16% |
| Fat | 21g | 32% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 57mg | 2% |
| Potassium | 507mg | 11% |
| Fiber | 9g | 36% |
| Sugar | 16g | 32% |
| Vitamin A | 10712IU | 214% |
| Vitamin C | 4mg | 4% |
| Calcium | 107mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.