Carrot Cake Oatmeal

If you’ve ever wished you could eat cake for breakfast this Carrot Cake Oatmeal will make your morning a little bit sweeter.   Just imagine a bowl of oats laced with apple, shredded carrots, raisens and cozy spices topped with a dollop of Greek yogurt and toasted sweet walnuts.  This oatmeal is made with steel cut oats, which give you more texture than mushy plain oatmeal.  You just might become a fan.  The best part is it’s a hearty and healthy way to start your day.  Plus, you can easily customize by using golden raisens or swapping pecans for the walnuts.  A little maple syrup drizzled on top would be lovely.   Start your day with a breakfast that feels like your favorite dessert without the guilt.

Ingredients for carrot cake oatmeal:

For the carrot cake oatmeal:

• 2 cups water
• 1/2 cup regular steel cut oats
• 1/2 cup apple, peeled and chopped
• 1/2 cup carrot, peeled and grated
• 1/2 cup raisens (you can use regular or golden raisens)
• 1 tbsp brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp salt
• 1/4 tsp vanilla extract

For the toasted walnut topping:

• 1 tbsp butter
• 2 tbsp brown sugar
• 1/2 cup walnuts, coarsely chopped

Optional ingredient for topping:

• 3 heaping tablespoons (dollop) plain or vanilla flavored Greek yogurt

How to make carrot cake oatmeal:

• Bring 2 cups of water to a boil in a medium saucepan.
• Stir 1/2 cup steel cut oats into the water and bring to a boil.  Reduce the heat to a simmer and cook the oats until they begin to thicken, about 10 minutes.  Stir the oats a few times while they are cooking.
• Add apple, carrot, raisens, brown sugar, cinnamon, nutmeg, ginger, and salt to the oats and stir.
• Let the oats simmer on medium to low heat until tender about 15-20 minutes.  Stir frequently and scrape bottom of pan so the oats don’t stick.

• While the oats are simmering melt 1 tbsp butter in a small frying pan over medium heat.  Add 2 tbsp brown sugar and stir mixture until sugar and butter are combined.  Toss the nuts in the butter and brown sugar mixture until lightly brown for 2-5 minutes.  Remove from the heat and set aside.
• Add vanilla extract to oats and stir.
• Serve oatmeal in bowls and top each serving with 1/3 of the walnuts and a dollop of plain or vanilla flavored Greek yogurt (optional).
• This recipe makes about 3 servings.  It can easily be doubled to make 6 servings.

Notes:

• Store any leftover oatmeal in a covered container in the refrigerator for up to five days.
• Store the nut topping in a plastic storage bag or covered container.
• Pecans can be used in place of the walnuts.  Feel free to add or delete any of the add-in ingredients.
• Add milk instead of the yogurt if preferred.
• Try topping with a drizzle of maple syrup.

Other breakfast recipes to try:

Baked Blueberry Coconut Oatmeal

Savory Steel Cut Oats

The Best German Pancakes

Fluffy Belgian Waffles

Custard Yogurt Toast

Carrot Cake Oatmeal

LeAnn

If you've ever wished you could eat cake for breakfast this Carrot Cake Oatmeal will make your morning a lot sweeter.   Just imagine a bowl of oats laced with apple, shredded carrots, raisens and cozy spices.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Breakfast

Cuisine American

Servings 3

Calories 336 kcal

Ingredients

  

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• 2 cups water
• 1/2 cup steel cut oats
• 1/2 medium apple, peeled and chopped
• 1/4 cup carrot, peeled and grated
• 1/4 cup raisens, regular or golden
• 1 tbsp brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp salt
• 1/4 tsp vanilla extract

Toasted Walnuts:

• 1 tbsp butter
• 2 tbsp brown sugar
• 1/2 cup walnuts, coarsely chopped

Optional topping:

• 1 dollop plain or vanilla Greek yogurt

Instructions

 

• Bring 2 cups of water to a boil in a medium saucepan. Stir 1/2 cup steel cut oats into the water and bring to a boil.  Reduce the heat to a simmer and cook the oats until they begin to thicken, about 10 minutes.  Stir the oats a few times while they are cooking.
• Add apple, carrot, raisens, brown sugar, cinnamon, nutmeg, ginger and salt to the oats and stir.
• Let the oats simmer on medium to low heat until tender 15-20 minutes until oats are tender and water is evaporated. Stir frequently and scrape bottom of pan so oats don't stick.
• While the oats are simmering melt butter in a small frying pan over medium heat. Add brown sugar and stir to combine.  Toss the nuts in the butter and brown sugar mixture until lightly brown for 2-5 minutes.  Remove from the heat and set aside.
• Stir vanilla extract into the oats.
• Serve oats in bowls and top each serving with 1/3 of the toasted walnuts and a dollop of plain or vanilla flavored Greek yogurt (optional).
• This recipe makes about 3 servings.  It can easily be doubled to make 6 servings.
• NOTES: *Store any leftover oatmeal in a covered container in the refrigerator for up to five days. *Store the nut topping in a plastic storage bag or covered container. *Pecans can be used in place of the walnuts.  Feel free to add or delete any of the add-in ingredients.  Add milk instead of the yogurt if preferred. *Try topping with a drizzle of maple syrup.

Nutrition

Serving: 1gCalories: 336kcalCarbohydrates: 38gProtein: 8gFat: 19gSaturated Fat: 4gCholesterol: 10mgSodium: 156mgPotassium: 206mgFiber: 6gSugar: 16gVitamin A: 3699IUVitamin C: 2mgCalcium: 67mgIron: 2mg

Keyword carrot cake oatmeal,, carrot cake steel cut oatmeal, spicy oatmeal, oatmeal

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Carrot cake oatmeal post updated on 8-3-25.