Carrot Cake Oatmeal

a bowl of carrot cake oatmeal with a spoon in it.

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5 from 16 votes

Everything you love about carrot cake, but in a healthy oatmeal!

Course Breakfast, Brunch

Cuisine American

Diet Vegetarian

Prep Time 2

Cook Time 8

Total Time 10

Servings 1/2 cup servings

Calories 203kcal

Author Tracy

Equipment

medium saucepan
grater

Ingredients

1 cup old fashioned oats
1 1/4 cup milk
3/4 cup water
1 lg carrot peeled and finely shredded, approximately 1/2 cup
1/2 cup raisins
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
2 tablespoons maple syrup
1/4 cup walnuts chopped

Instructions

Add everything to a medium sized saucepan and heat on medium high. Bring to a boil, stir, and reduce to medium to bring to a simmer.
Let simmer for 5 minutes, stirring often, until oats are tender and most of the liquid absorbed. Remove from heat. Add to bowls and garnish with more shredded carrot, nuts, and cinnamon.

Notes

Storage

Store in the fridge for up to 3-4 days.

Substitutions

Oats: Old-fashioned or rolled oats are best for this recipe because they don't take as long to cook as steel-cut oats, but they're not as mushy as quick oats.

Milk: Use your favorite! Cow milk or nut milk, it all works. Also, you can adjust the creaminess by adjusting the milk-to-water ratio. For an ultra milky flavor and texture, use all milk to as little as 1 cup milk and 1 cup water.

Raisins: Golden raisins are also delicious.

Nuts: Walnuts, pecans, almonds, or even hazelnuts, they're all good!

Maple Syrup: Honey or your other favorite natural sweetener is great.

Adjust the Sweetness

2 tablespoons of maple syrup are for a medium level of sweetness. You can absolutely add more for sweeter oatmeal.

Nutrition