Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Carrot Cake Oatmeal
Adapted from The Spruce Eats.
This hearty and comforting breakfast bowl tastes like dessert but is filled with healthy goodness.
4.80
from
5
votes
Print Recipe
Pin Recipe
Prep Time
2
minutes
mins
Cook Time
8
minutes
mins
Total Time
10
minutes
mins
Course
Breakfast, Brunch
Cuisine
American
Servings
2
Calories
329
kcal
Equipment
Box Grater
Heavy Bottomed Saucepan
Ingredients
1x
2x
3x
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
Optional Toppings
Chopped Nuts
Heavy Cream
Vanilla or Maple Yogurt
Cinnamon Sugar
Instructions
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!
Notes
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.
Nutrition
Calories:
329
kcal
Carbohydrates:
63
g
Protein:
8
g
Fat:
6
g
Saturated Fat:
1
g
Sodium:
674
mg
Potassium:
527
mg
Fiber:
8
g
Sugar:
15
g
Vitamin A:
12028
IU
Vitamin C:
5
mg
Calcium:
356
mg
Iron:
2
mg
Keyword
Cheap, Comforting, Easy, Fall, Fast, Gluten Free, Healthy, Vegan, Vegetarian, Winter
Tried this recipe?
Let us know
how it was!