This Carrot Cake Oatmeal has all the flavor of the classic dessert carrot cake and is perfectly acceptable for breakfast! Made with whole grain oats, shredded carrots, warm spices, toasted walnuts, and raisins. It’s a satisfying, healthy, fiber filled breakfast you’ll love!
This recipe and photos have been updated since the original post on 3/16/2015
Do you have a go-to breakfast that you default to most days of the week? For me it’s either eggs or oatmeal depending on if I’m craving savory or sweet for breakfast.
One of my favorite stovetop oatmeal recipes to make in the spring is carrot cake oatmeal. You always see carrot cake and carrot cake inspired recipes popping up in March and April, I’m guilty of putting out a few as well.
These carrot cake muffins are perfect for spring brunch and so is this oatmeal carrot cake bread. Those are great to make when you have some extra time, but when you’re in a hurry try this carrot cake oatmeal!
Ingredients For Carrot Cake Oatmeal
Old Fashioned Oats – Also called rolled oats. These oats have literally been rolled/pressed. They are thicker than quick oats and have more texture.
Milk – I used unsweetened vanilla almond milk in this oatmeal recipe, but you can use whatever type of milk you prefer.
Water – Oatmeal is often cooked only in water, but I like to do a 50/50 mixture with the milk. It adds a creamier texture and more flavor.
Carrots – Use a box grater to grate the carrot. The carrot will soften as it cooks with the oats.
Cinnamon, Ginger, and Nutmeg – All 3 of these spices are commonly found in traditional carrot cake.
Maple Syrup – This is my preferred sweetener for oatmeal. Alternatively, you could use honey or brown sugar.
Vanilla Bean Paste – Vanilla bean paste has a more intense vanilla flavor than extract. Either one will work for this oatmeal.
Raisins – They add the perfect pop of sweetness and chewy texture to the oatmeal.
Walnuts – Toast them for the best flavor and to cut any bitterness. They are a good way to add a little protein and healthy fat to your bowl of oatmeal.
Tips For Making Stovetop Oatmeal
- Use rolled oats for more texture as compared to quick oats. Quick oats will yield a creamier oatmeal and will cook slightly faster.
- Use a combination of milk (dairy or non-dairy) and water for a creamier and more flavorful oatmeal.
- Always add a pinch of salt before cooking. The salt enhances the flavor and nuttiness of the oatmeal.
- Reduce the heat as soon as you add in the oats. If you don’t it will likely bubble over and leave a big mess on your stovetop.
- Add spices during the cooking to infuse the oats with the best flavor.
- If your raisins or any dried fruit are a little hard and extra chewy, add them in during the cooking process. They’ll soften right up!
How To Make Oatmeal In The Microwave
Select a bowl or mug that is larger than you think you’ll need. The liquid and oats will bubble up in the microwave and can make quite a mess if what you’re cooking them in isn’t large enough.
Combine the oats and liquid in a bowl or mug, it will be a 1:2 ratio. This means 1/2 cup of oats and 1 cup of water or milk.
Add the shredded carrots, pinch of salt, and spices to the mixture and stir everything together.
Microwave on high uncovered for 2 minutes. Stir and check the consistency. If needed microwave another 30 seconds.
Stir in the maple syrup and vanilla. Top with the chopped walnuts and raisins and enjoy!
How To Make Stovetop Carrot Cake Oatmeal
Bring the milk and water to a boil in a saucepan then add in the oats, cinnamon, nutmeg, ginger, a pinch of salt, and the shredded carrots. Immediately lower the heat to medium-low or you’ll risk having it bubble up and over the saucepan.
Stir everything together and let the oatmeal cook for 5 minutes. Don’t cover it with a lid while it’s cooking. I like to stir it once or twice during the cooking to make sure all the oats cook evenly.
Once the oats are tender turn off the heat and stir in the maple syrup and vanilla. If you want the raisins to be extra soft and plump stir them in as well.
If you want your oatmeal to be thicker and creamier, cover it with a lid and let is sit for 5 minutes. If you’re happy with the consistency immediately after cooking then you can skip this step.
Add the toasted chopped walnuts, additional raisins, and a sprinkle of cinnamon to the top of the oatmeal. If you want it to be sweeter drizzle with extra maple syrup.
How To Reheat Oatmeal In The Microwave
If you want to save time and make the carrot cake oatmeal the night before and reheat it in the morning here’s the best way to reheat it.
Add a little bit of milk or water to the bowl of oatmeal. Cover it with a lid or paper towel and reheat in the microwave for 30 second increments. Stir and test to see if it needs additional heating.
More Oatmeal Recipes
Did you make this Carrot Cake Oatmeal? I’d love if you’d leave a recipe rating and review below.
- 1/2 cup unsweetened almond milk
- 1/2 cup water
- 1/2 cup gluten free rolled oats
- Pinch of salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon gound nutmeg
- 1/4 teaspoon ground ginger
- 1 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1/3 cup shredded carrots
- 1 tablespoon raisins
- 1 tablespoon toasted chopped walnuts
- In a medium sized saucepan bring the milk, water, and pinch of salt to a boil. Once the liquid is boiling add in the oats, shredded carrots, cinnamon, nutmeg, and ginger. Reduce the heat to medium-low and simmer for 5 minutes or until most of the liquid is absorbed.
- Turn off the heat and stir in the maple syrup and vanilla. Cover the pan with a lid, and let the oatmeal rest for another 5 minutes.
- Serve the oatmeal topped with the chopped walnuts and raisins.
Amount Per Serving: Calories: 327Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 170mgCarbohydrates: 55gFiber: 7gSugar: 20gProtein: 8g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.