Carrot Cake Oatmeal

Why You’ll Love This Recipe

This recipe transforms everyday oats into a flavorful and nutritious breakfast you’ll look forward to. It’s sweetened naturally, loaded with fiber and vitamins, and easy to make in under 15 minutes. Carrot cake oatmeal is perfect for chilly mornings or anytime you want a nourishing, dessert-inspired meal without the sugar crash.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

rolled oats
shredded carrots
milk or water (or a mix of both)
maple syrup or honey
ground cinnamon
ground nutmeg (optional)
vanilla extract
pinch of salt
raisins (optional)
chopped walnuts or pecans (optional, for topping)
Greek yogurt or cream cheese (optional, for a creamy finish)

Directions

1. In a medium saucepan, combine oats, shredded carrots, milk (or water), cinnamon, nutmeg, salt, and raisins if using.
2. Bring to a simmer over medium heat, stirring occasionally.
3. Reduce the heat to low and cook for 5–8 minutes, until the oats are tender and the mixture is thickened.
4. Stir in maple syrup and vanilla extract.
5. Remove from heat and let sit for a minute to thicken.
6. Serve warm, topped with chopped nuts and a spoonful of Greek yogurt or cream cheese for that carrot cake flavor.

Servings and timing

Makes 2 servings.
Preparation time: 5 minutes
Cooking time: 10 minutes
Total time: 15 minutes

Variations

• Overnight Carrot Cake Oats: Combine all ingredients (except toppings) in a jar and refrigerate overnight. Enjoy cold or warm it up in the morning.
• Baked Carrot Cake Oatmeal: Mix ingredients in a baking dish and bake at 375°F (190°C) for 25–30 minutes for a firmer texture.
• Vegan Version: Use plant-based milk and maple syrup, and skip the yogurt or use dairy-free yogurt.
• Low-Sugar: Skip the sweetener and rely on natural sweetness from carrots and raisins.
• Extra Protein: Stir in a scoop of protein powder, flaxseeds, or chia seeds.
• Apple Carrot Oatmeal: Add grated apple along with carrots for extra flavor and sweetness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, add a splash of milk or water and warm in a saucepan or microwave until heated through.
This oatmeal also freezes well. Portion into containers and freeze for up to 2 months. Reheat straight from frozen or thaw overnight.

FAQs

Can I use instant oats instead of rolled oats?

Yes, but reduce the cooking time. The texture will be softer and cook faster.

Do I need to peel the carrots?

Peeling is optional if the carrots are clean and tender. Just make sure they’re finely shredded.

Is this oatmeal sweet?

It’s mildly sweet. You can adjust the sweetness by using more or less maple syrup or honey.

Can I make this recipe in the microwave?

Yes, combine all ingredients in a microwave-safe bowl and cook in 30-second intervals, stirring in between, until done.

Can I use steel-cut oats?

You can, but they require a longer cooking time and more liquid. Adjust accordingly.

What can I use instead of raisins?

Try dried cranberries, chopped dates, or simply leave them out.

Can I add coconut?

Yes, shredded coconut adds great texture and flavor — stir it in while cooking or sprinkle on top.

Is this good for meal prep?

Absolutely. Make a big batch and portion it out for the week.

What can I use instead of maple syrup?

Honey, brown sugar, or mashed banana are all great alternatives.

Can kids eat this?

Yes, it’s a kid-friendly recipe packed with nutrients and can be sweetened to taste.

Conclusion

Carrot cake oatmeal is a warm and satisfying breakfast that brings the comforting flavors of dessert into a healthy, nourishing bowl. It’s easy to make, customizable, and perfect for busy mornings or relaxed weekend brunches. Whether you’re craving something cozy or just want to start your day with something wholesome and delicious, this recipe is a must-try.

Carrot Cake Oatmeal

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Carrot cake oatmeal is a cozy, naturally sweetened breakfast made with oats, shredded carrots, warm spices, and your favorite toppings. It tastes like dessert but is packed with nourishing ingredients.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 2 servings
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup rolled oats
• 1 cup shredded carrots (about 2 small carrots)
• 2 cups milk or water (or a mix of both)
• 2 tbsp maple syrup or honey (adjust to taste)
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg (optional)
• 1/2 tsp vanilla extract
• Pinch of salt
• 2 tbsp raisins (optional)
• 2 tbsp chopped walnuts or pecans (optional, for topping)
• 2 tbsp Greek yogurt or cream cheese (optional, for topping)

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Instructions

1. In a medium saucepan, combine the oats, shredded carrots, milk (or water), cinnamon, nutmeg, salt, and raisins if using.
2. Bring to a simmer over medium heat, stirring occasionally.
3. Lower heat and cook for 5–8 minutes until the oats are soft and mixture thickens.
4. Stir in maple syrup and vanilla extract.
5. Remove from heat and let sit 1 minute to thicken further.
6. Serve warm topped with chopped nuts and a spoonful of Greek yogurt or cream cheese if desired.

Notes

• Add grated apple with the carrots for extra natural sweetness.
• To boost protein, stir in a scoop of protein powder or a tablespoon of chia seeds.
• Use overnight oats or baked oatmeal methods for different textures.

Nutrition

• Serving Size: 1 bowl (1/2 recipe)
• Calories: 240
• Sugar: 12g
• Sodium: 80mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 3g
• Trans Fat: undefined
• Carbohydrates: 38g
• Fiber: 5g
• Protein: 6g
• Cholesterol: 0mg