Carrot Cake Oatmeal
This delicious carrot cake oatmeal is made on your stovetop and has all of your favorite fall flavors. It is made with spices, apple, carrot, raisens and of course steel cut oats. If you have never tried steel cut oats you will love them. I am not a fan of mushy oatmeal and so I prefer steel cut oats. Steel cut oats have a little bit of chewy texture and are perfect in this oatmeal. I love topping this oatmeal with a dollop of Greek yogurt and toasted walnuts. A healthy breakfast has never tasted so good!
Ingredients for carrot cake oatmeal:
For the carrot cake oatmeal:
- 2 cups water
- 1/2 cup steel cut oats (I use Bob’s Red Mill steel cut oats)
- 1/2 apple, chopped (you can leave the peeling on the apple if you want)
- 1/4 cup carrot, peeled and grated
- 1/4 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
- Pinch of salt
- 1/2 tsp vanilla extract
For the toasted walnut topping:
- 1 tbsp butter (not pictured)
- 1/3 cup walnuts, coarsely chopped
Optional ingredient for topping:
- 3 heaping tablespoons (dollop) plain or vanilla flavored Greek yogurt (optional)
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 a pinch of salt to the oats and stir.
- Let the oats simmer on medium to low heat until tender about 20 minutes. Stir frequently and scrape bottom of pan so the oats don’t stick. (Make sure oatmeal cooks at a simmer and you stir it frequently so you don’t end up with stuck-on-the-bottom oatmeal.)
- While the oats are simmering melt 1 tbsp butter in a small frying pan over medium heat and stir in 1/3 cup chopped walnuts. Toss the nuts in the butter until lightly brown for 2-5 minutes. Remove from the heat and set aside.
- When oats are done, stir in 1/2 tsp vanilla.
- Serve oats in bowls and top each serving with 1/3 of the walnuts and a dollop of plain or vanilla flavored Greek yogurt (optional). You can add milk of your choice in place of the yogurt if you prefer.
- This recipe makes about 3 servings. It can easily be doubled to make 6 servings.
Notes:
- Store any leftover oatmeal in a covered contained in the refrigerator for up to five days.
- Store the nut topping in a plastic storage bag or covered container.
- I wouldn’t recommend freezing the oatmeal.
Other breakfast recipes to try:
Baked Blueberry Coconut Oatmeal
Carrot Cake Oatmeal
Carrot cake oatmeal has all the flavors of a carrot cake with spices, apples, raisens and carrots. It's healthy, filling and so delicious!
Ingredients
- 2 cups water
- 1/2 cup steel cut oats
- 1/2 medium apple, chopped (you can leave the peel on if you desire)
- 1/4 cup carrot, peeled and grated
- 1/4 cup raisens, regular or golden
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- pinch salt
Toasted Walnuts:
- 1 tbsp butter
- 1/3 cup walnuts, coarsely chopped
Optional topping:
- 3 heaping tbsp or 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 a pinch of salt to the oats and stir.
- Let the oats simmer on medium to low heat until tender about 20 minutes. Stir frequently and scrape bottom of pan so the oats don't stick. (Make sure oatmeal cooks at a simmer and you stir it frequently so you don't end up with stuck-on-the-bottom oatmeal.)
- While the oats are simmering melt 1 tbsp butter in a small frying pan over medium heat and stir in 1/3 cup chopped walnuts. Toss the nuts in the butter until lightly brown for 2-5 minutes. Remove from the heat and set aside.
- When oats are done, stir in 1/2 tsp vanilla.
- 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). You can add milk of your choice in place of the yogurt if you prefer.
- This recipe makes about 3 servings. It can easily be doubled to make 6 servings.