Carrot cake perfection in a quick and simple breakfast dish! One of the best methods to satisfy that hunger is with our Carrot Cake Oatmeal. Better still, it just takes ten minutes to prepare this recipe for carrot cake oats!
Could I tell you that it’s possible to get your children to have carrots for breakfast? You’d think it’s impossible. However, that’s just because they haven’t tried our oatmeal with carrot cake yet! This is by far my best breakfast recipe to prepare for my kids since, in addition to being quite delicious, it also includes healthy ingredients like almonds, raisins, carrots, and oats. This recipe for carrot cake oats includes all the ingredients you need for a filling and healthful morning!
Ingredients Needed For Carrot Cake Oatmeal
- My favorite oats are old-fashioned oats, sometimes referred to as rolled oats. They have a preferred texture over quick oats and cook significantly faster than steel-cut oats.
- Shredded Carrot: A healthy breakfast with fresh carrot! These carrot cake oats have a plenty of freshly shredded carrots, just like any delicious carrot cake. The greater the shred, the more it melts into the oatmeal and cooks down.
- Our standard recipe calls for 2% milk plus water, but you may use any percentage or even soy or almond milk! Although we want our oatmeal to be more creamy, you can use full milk if that’s what you prefer.
- Nuts: We generally keep walnuts on hand, so they’re the go-to, but we also adore this carrot cake oatmeal with pecans!
- Raisins: I adore the burst of sweetness and chewy texture they provide. Change it up by adding some golden raisins as well!
- Our preferred natural sweetener is maple syrup, but honey is also a good option.
- My go-to method for boosting the nutritional content of smoothies, energy balls, oatmeals, cereals, granola, and even popsicles is to add chia seeds!
- Salt, ground ginger, nutmeg, and cinnamon are traditional tastes for carrot cake!
How To Make Carrot Cake Oatmeal
Is it really that simple to just throw everything into a pot and let it cook? Nope! For this reason, this Carrot Cake Oatmeal is super simple and ideal as a weekday lunch to start your work or school day.
Everything is cooked to a creamy, delectable consistency, bursting with all the tastes you love in carrot cake, but in a substantial, nutritious morning dish!
Recipe Tips
Can I use an alternative type of oat?
In a nutshell, of course. In short, fast oats are mushier in texture, whereas steel cut oats are more chewier and require longer cooking times. Old-fashioned or rolled oats have the ideal creamy-slightly-chewy texture—they’re not too watery, sticky, or chewy—but you can totally use both.
Sweetness Level:
In terms of oatmeal sweetness, this carrot cake oatmeal is definitely a medium. Because we dislike too sweet food, especially in cakes, this is a firm medium with delicious raisins popping out. You can definitely change the sweetness level by using extra sweetener, such as maple syrup.
Turn it vegan.
You can definitely make these carrot cake oats vegan by using your preferred dairy-free milk instead of dairy!
Is there gluten in this?
Granted, some old-fashioned oats are gluten-free, but not all of them are. Purchase a traditional rolled oat that is marked as gluten-free just to be sure.
Prepare Carrot Cake Oatmeal ahead of time
A prepared breakfast of oatmeal is excellent. It keeps well in the refrigerator for up to five days. Just make sure it cools fully before covering and storing it in the refrigerator. To make it creamy again when reheating, you might want to add a tiny bit more milk or water.
Make it in the Microwave
So much flavor. So much nutrition. My absolute favorite homemade oatmeal recipe!
More Recipes You Might Like
- Homemade Mac and Cheese with Kale
- Kimchi Sloppy Joes
- 15 Minute Black Bean and Spinach Burritos
- Easy Vegetarian Chickpea Stew
Carrot Cake Oatmeal
Carrot cake perfection in a quick and simple breakfast dish! One of the best methods to satisfy that hunger is with our Carrot Cake Oatmeal. Better still, it just takes ten minutes to prepare this recipe for carrot cake oats!
- 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
- Put all the ingredients in a medium saucepan and turn the heat up to medium-high. After bringing to a boil, stirring, and reducing to medium, simmer the mixture.
- Simmer the oats for five minutes, stirring often, or until they are soft and have absorbed most of the liquid. Take off the heat. Transfer to bowls, then top with more shredded carrot, almonds, and cinnamon.
Keepsake
Keep chilled for a maximum of 3–4 days.
Alterations
Oats: For this dish, old-fashioned or rolled oats work best since they cook faster than steel-cut oats but retain their texture better than quick oats.
Choose your favorite milk! It works with nut milks or cow milks. Additionally, you may change the creaminess by changing the ratio of milk to water. Use entire milk to as little as one cup milk and one cup water for a very creamy flavor and texture.
Raisins: Golden raisins are very tasty.
Nuts: Hazelnuts, pecans, almonds, and walnuts are all delicious!
Maple Syrup: You can use honey or any other natural sweetener of your choice.
Modify the Sugar Level
You need two teaspoons of maple syrup to get a medium sweetness level. If you like your oatmeal sweeter, feel free to add extra.