Carrot Cake Oatmeal

Belly-warming Carrot Cake Oatmeal with raisins and walnuts and sweetened with just a drizzle of maple syrup. The most amazing fall and winter breakfast ever!

You know I love Overnight Oats more than life! When it gets colder though I often prefer a warm breakfast. Cooked oatmeal is often my first choice followed by a more hearty and nourishing quinoa breakfast bowl.

The ingredients

Oats – Make sure they are old-fashioned rolled oats. The quick-cooking will become complete mush after 10 minutes of simmering. You can also use the extra thick ones but you will have to cook those a little longer.

Carrots – Without carrots, it’s obviously not a carrot cake oatmeal but this recipe also works great with shredded zucchini. Use just zucchini or a mix of carrots and zucchini if you’re not a big carrot fan.

Spices – Cinnamon is a must! All-spice is a nice add on but can be omitted if you don’t have any.

Raisins – From what I understand there are only raisin lovers and raisin haters. There doesn’t seem to be an in-between, does there? I think raisins taste amazing in oatmeal but if you don’t simply leave them out. No need to replace them with anything. (Forgot to include in the ingredient photo, lol).

Milk – Any milk works. Dairy or any plant milk. My favorites for oatmeal are coconut milk and macadamia milk. You can also use water but then the oatmeal isn’t as creamy.

Toppings – My favorite toppings are chopped walnuts, chia seeds, and figs. The sky is the limit though. Add whatever other nuts and/or seeds you have on hand and top with whatever fruit you like.

Sweetener – I like to sweeten my carrot cake oatmeal with maple syrup. I find it rounds up the flavors of carrots and cinnamon so well. Honey or coconut sugar works really well, too though.

Frequently Asked Questions

Can I make Overnight Carrot Cake Oatmeal?

Yes!!! It’s delicious. Simply follow all the same instructions and reduce the milk by 1/2 cup (because we don’t have to account for evaporation). Also, instead of adding all ingredients to a saucepan, it’s obviously better to add to a jar or container and then place it in the fridge overnight. The next day, add the toppings like you would on your cooked oatmeal.

Now, that being said….. I prefer my carrot cake oatmeal warm. I feel like it has all the “cold weather” flavors in it and it just fits better hot than cold.

Is it ok to eat oatmeal every day?

Believe it or not, I get this question all the time. The answer unfortunately is: it depends. It depends on your overall diet. It is a perfectly healthy and nutrient-dense breakfast, however, it’s very high in carbohydrates so if you want to eat oatmeal every day, make sure your other meals in the day are high in protein and veggies :)

So yes, you “can” eat oatmeal every day if you adapt your other meals to cover your body’s daily nutritional needs. No, you can’t eat oatmeal every day if you have pasta for dinner every day for example.

What is the healthiest oatmeal?

The one you make at home from scratch where you can control all the ingredients. In this carrot cake oatmeal for example we only add a drizzle of maple syrup to keep the sugar-level low. All ingredients are clean and hardly processed (oats, milk) or completely unprocessed (carrots, figs, walnuts).

Carrot Cake Oatmeal

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 2

Belly-warming Carrot Cake Oatmeal with raisins and walnuts and sweetened with just a drizzle of maple syrup. The most amazing fall and winter breakfast ever!

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Ingredients

• ▢ 1 cup old fashioned rolled oats
• ▢ 2 carrots
• ▢ 1 tsp all-spice blend - (1/2 tsp cinnamon, 1/4tsp cloves, 1/4tsp nutmeg)
• ▢ 1 tsp cinnamon
• ▢ 2 cups milk of choice - macadamia milk is my favorite
• ▢ 1/4 cup raisins
• ▢ 2 Tbsp coconut cream
• ▢ 1/4 cup chopped walnuts
• ▢ 1 Tbsp chia seeds
• ▢ 1 fig
• ▢ 2 Tbsp maple syrup

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Instructions

• Peel and shred carrots.
• Add oatmeal, shredded carrots, spices, and milk to a small saucepan, bring to a boil and mix well, then reduce heat to low, cover and let simmer for 10-15 minutes or until creamy.
• Serve in bowl and top with coconut cream, chopped walnuts, chia seeds, maple syrup, and half a fig.

Nutrition

Calories: 521kcal | Carbohydrates: 74g | Protein: 12g | Fat: 23g | Saturated Fat: 6g | Sodium: 379mg | Potassium: 732mg | Fiber: 13g | Sugar: 20g | Vitamin A: 10226IU | Vitamin C: 6mg | Calcium: 449mg | Iron: 4mg

Course Breakfast

Cuisine International

Keyword banana oatmeal cookies, oatmeal

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