Carrot Cake Oatmeal Recipe
This is how you make oatmeal taste like carrot cake. The trick is to soften the carrots in the milk first to infuse the entire base with their flavor. With the right spices and a few key additions, it feels like eating dessert for breakfast.
Ingredients
- 1 large carrot, finely shredded (~1/2 cup)
- 1 1/4 cups whole milk
- 1/2 cup old-fashioned rolled oats
- 1/4 cup Medjool dates, pitted and chopped
- 1/3 cup toasted pecans, roughly chopped
- 1/2 teaspoon Diamond Crystal kosher salt
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 tablespoons maple syrup
- 1 tablespoon unsalted butter
- Cream cheese or full-fat Greek yogurt, for topping (optional)
Start by Softening the Carrots
In a medium saucepan, combine the shredded carrot and the whole milk. Bring this to a simmer over medium heat.
Let it cook for ~3-5 minutes, allowing the carrots to soften and release their sweetness into the milk.
Add the Oats and Simmer
Add the rolled oats, chopped dates, half of the toasted pecans, the salt, and all the spices to the pot. Stir everything together.
Reduce the heat to medium-low and let it simmer for ~7-10 minutes, stirring occasionally to prevent sticking. The oatmeal is done when the oats are tender and have absorbed most of the liquid.
Finish and Serve
Remove the saucepan from the heat. Stir in the maple syrup and the tablespoon of butter until the butter has completely melted.
Taste it. If you want it sweeter, add a little more maple syrup.
Scoop the oatmeal into bowls. Top with the remaining toasted pecans and a dollop of cream cheese or Greek yogurt if you’re using it. Serve immediately.
Carrot Cake Oatmeal
Ingredients
- 1 large carrot ~1/2 cup, finely shredded
- 1 1/4 cups whole milk
- 1/2 cup old-fashioned rolled oats
- 1/4 cup Medjool dates pitted and chopped
- 1/3 cup toasted pecans roughly chopped
- 1/2 teaspoon Diamond Crystal kosher salt
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 tablespoons maple syrup
- 1 tablespoon unsalted butter
- Cream cheese or full-fat Greek yogurt optional, for topping
Method
- Simmer shredded carrot in milk over medium heat for 3-5 minutes.
- Add oats, dates, half the pecans, salt, cinnamon, nutmeg, and ginger.
- Reduce heat to medium-low, simmer 7-10 minutes until oats are tender, stirring occasionally.
- Remove from heat, stir in maple syrup and butter until melted.
- Divide into bowls, top with remaining pecans and optional cream cheese or yogurt.
