Carrot Cake Oatmeal Recipe

Ingredients

• 1 large carrot, finely shredded (about 2/3 cup)
• 1.5 cups whole milk
• 3/4 cup old-fashioned rolled oats
• 6 tablespoons golden raisins
• 1/4 cup walnuts, roughly chopped
• 1 teaspoon kosher salt
• 1.5 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 tablespoon maple syrup

Start with Milk and Carrots

In a medium saucepan, combine the shredded carrot and whole milk over medium-high heat. Bring the mixture to a gentle simmer, which should take ~3 minutes. This step gives the carrots a head start on softening.

Add Your Oats and Spices

Once you see bubbles forming around the edges, add the oats, raisins, walnuts, salt, spices, and maple syrup. Stir everything together; the mixture will immediately smell like warm carrot cake batter.

Let It Cook Down

Reduce the heat to medium-low and simmer for ~12-14 minutes, stirring every few minutes so the oats don’t stick. The oatmeal is done when it’s creamy and the carrots are completely tender.

Get the Right Consistency

If the oatmeal is thicker than you like, stir in more milk one tablespoon at a time. If it’s too runny, let it cook for another minute or two to absorb more liquid.

Top and Serve

Scoop the oatmeal into bowls and add any extra toppings you want. The carrots will have practically melted into the oatmeal, leaving behind their sweetness and color.

Carrot Cake Oatmeal

This is how you get away with eating carrot cake for breakfast. The trick is to shred the carrot on the finest setting of a box grater so it completely melts into the oats. With the warm spices, the whole thing tastes less like breakfast and more like actual cake filling.

Prep Time5 minutes mins

Active Time20 minutes mins

Total Time25 minutes mins

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Ingredients

• 1 large carrot finely shredded (about 2/3 cup)
• 1.5 cups whole milk
• 3/4 cup old-fashioned rolled oats
• 6 tablespoons golden raisins
• 1/4 cup walnuts roughly chopped
• 1 teaspoon kosher salt
• 1.5 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 tablespoon maple syrup

Instructions

• Add the shredded carrot and the milk to a medium saucepan over medium-high heat.
• Bring the mixture to a gentle simmer for about 3 minutes.
• Add the oats, the raisins, the walnuts, the salt, the spices, and the maple syrup to the pan.
• Stir to combine all the ingredients.
• Reduce the heat to medium-low and simmer for 12-14 minutes, stirring occasionally to prevent sticking.
• Cook until the oatmeal is creamy and the carrots are tender.
• Adjust the consistency with additional milk if too thick, or cook longer if too thin.
• Serve the oatmeal in bowls with your choice of additional toppings.

Notes

The carrots will melt into the oatmeal, adding natural sweetness and color to the dish.