My Carrot Cake Oatmeal recipe tastes sinfully yummy, but is actually packed with fiber, vitamins and minerals with almost no naughty stuff involved. Give it a whirl next time you make breakfast to see how tasty healthy eating can be. This delicious and nutritious breakfast recipe comes together in just about 10 minutes, making it doable for even sleepyheads like me.
I don't know about you, but I have been working on a years-long goal to become a better morning person. The promise of something delicious to eat makes getting out of bed just a little bit easier. The fact that this particular bowl of healthy oatmeal goodness tastes a LOT like my favorite kind of cake doesn't hurt, either.
If I'm being honest, I usually have to opt for make-ahead breakfasts if I'm going to eat before lunch. That, or it has to be the weekend so I can take my time and not feel rushed. While this carrot cake oatmeal tastes best straight from the pan, it comes together quickly enough for me to not stress.
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Why This Recipe Rocks
I am preverbal before having at least a cup of coffee in my system. I'm not lying when I say I have to program my coffee to brew before my first alarm goes off. The smell of coffee wafting through my bedroom door is the smell of actual hope. So if I can make this carrot cake oatmeal for breakfast in the morning? You definitely can, too.
Even though this healthy breakfast takes about 10 minutes from start to bowl, the active time involved is only about three minutes. That means I can focus on what is really important in the morning: pouring myself another cup of coffee so I can shake off the sleepies.
I also love how simple it is to throw together. Grating a big ol' carrot took me just under a minute (yes, I timed myself), then sautéing it took about another two minutes. After that, everything went in the pan and cooked together, requiring just an occasional stir from me. Most of my time was spent sipping - fine, chugging - my coffee.
It's also pretty great that while this healthy oatmeal recipe tastes like dessert, it actually has super healthy ingredients. Whole grains! Vegetables! Fruit! Nuts! I mean, you've just checked off the majority of food groups and it's not even lunch time! Look at you being all responsible and stuff.
How to Make Carrot Cake Oatmeal
This oatmeal recipe is simple and fuss free. With just a few steps, a steaming hot, deliciously sweet and incredibly healthy bowl of yumminess can be yours. So, first up: melt your butter.
Once it begins to bubble, tip in your carrot and sauté until the carrot begins to soften, about 2-3 minutes. I also like to add my spices and salt here, but if you measured all of your pantry items out into the same bowl as part of your prep, don't fret.
Next, add in the milk, oats, agave, vanilla and raisins (if using). Give it a quick stir to incorporate everything, then let it come to a simmer. Stir every few minutes over the next 7-8 minutes to keep anything from burning to the bottom of the pan.
Once the oats are nice and soft and the raisins are plumped up, pour yourself a big bowl and top as desired. Enjoy!
Frequently Asked Questions
If ever there was someone who feels your early morning pain, it's me, y'all. While I might've spent close to a decade getting up at 5:45 to make it to work by 7am, it was NOT natural. So yeah, I have some tips for you.
First, let's not challenge yourself in the morning. Being awake is challenging enough. Don't go adding math and measurements to the equation. Basically everything in this recipe is shelf stable, so feel free to measure everything out ahead of time and set it on the stove next to your pot.
Oh, and just toss the butter in the pot now, while you're at it. It will be fine hanging out overnight. The bits that require refrigeration are your carrot and milk (unless you buy the single serve portions like I do, in which case there's one less thing to measure).
You can also go ahead and pre-grate your carrot ahead of time. I like using the large holes on a box grater for the best (read: silkiest) consistency, but if you like a little more bite in your breakfast bowl, feel free to buy some pre-grated stuff instead. Keep it covered in the fridge until you're ready to cook.
If you really wanna get a jump on things, you can also opt to sauté your carrot ahead of time. I generally prefer not to do this as it means I have to clean my pot twice. But that's just me. You do you, boo.
This is also a great meal prep breakfast - simply reheat leftovers in the microwave for 1-2 minutes.
Heck yeah you can! Simply swap the butter for a vegan version and opt for a non-dairy milk. Easy peasy. Oh! And if you're doing the whole gluten free thing, be sure to opt for certified gluten free oats.
How to customize this oatmeal recipe:
My mind first goes to toppings. While I used pecans and a drizzle of heavy cream, you can easily add your own unique spin on things. Some options include:
- Other nuts (like walnuts) or seeds (like toasted flax)
- Other dried fruits (dates, cranberries, figs)
- Shredded coconut
- Fresh fruit or berries
- Sweetened yogurt (maple or vanilla would be awesome)
- Cinnamon sugar
You can also opt to switch up the spices. I used cinnamon and ginger, but you can change up the ratios to fit your preference. You can also add in nutmeg for warmth or turmeric for a bit of bite (and added anti-inflammatory benefits). Feel free to swap in pumpkin pie spice if you're not in the mood to measure lots of things.
In terms of sweetener, you also have some options. I went with agave for a low glycemic impact, but use what you have on hand. Brown sugar, maple syrup, honey, or even sugar-free sweeteners like monkfruit could be used instead.
There's also the opportunity for adding in some extras to make your bowl extra hearty. Ground flax or wheat germ, protein powder, or even egg whites could be added in to give you a protein and nutrient boost.
Finally, if you have a bit of extra time on your hands, you can opt to use steel cut oats instead of rolled/old-fashioned oats for a chewier consistency. Just increase the milk portion to 1 ½ cups for the appropriate ratio.
Need more breakfast inspiration? Check out these other recipes worth waking up for:
- Banana Nut Butter Baked Oatmeal
- Pumpkin Pie Baked Oatmeal
- Instant Pot "Sous Vide" Style Egg Bites
- High Protein Banana Blender Pancakes
- Easy 5-Minute Breakfast Parfait
If you tried this yummy Carrot Cake Oatmeal recipe, please feed me with your ratings and reviews! Not only do I love hearing about your adventures in the kitchen, but your participation also tells the Google machine that my recipes are worth looking into. 🙂
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Carrot Cake Oatmeal
- 2 large Carrots grated
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon Ground Ginger
- ¼ teaspoon Kosher Salt
- 1 C Rolled Oats
- 2 C Milk of Choice
- 1 ½ tablespoon Agave
- ¼ C Raisins optional
- 1 teaspoon Vanilla Extract
- Chopped Nuts
- Heavy Cream
- Vanilla or Maple Yogurt
- Cinnamon Sugar
- Melt butter in saucepan until bubbling. Add carrots, spices and salt. Stir to incorporate, then sauté until soft, 2-3 minutes.
- Add milk, oats, vanilla, agave and raisins. Stir to incorporate, then simmer until oats are cooked through and raisins are plump, 7-8 minutes.
- Scoop into bowls and top with preferred garnishes. Enjoy!
- Nutritional facts do not include toppings.
- Best served warm straight from the stovetop.
- Can prep ahead of time by grating carrot and measuring out remaining ingredients for cooking in the morning.