Carrot Cake Oatmeal Recipe
If you’re looking for a quick breakfast that tastes like carrot cake, this is it. The whole thing comes together in one pot. The most important step is simmering the carrots in the milk first; this makes sure they soften up before the oats are done cooking.
Ingredients
- 1 cup milk, or a non-dairy alternative
- 1 cup finely shredded carrot
- 1 cup rolled oats
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1/4 tsp kosher salt
- 2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 2 Tbsp brown sugar
- 1 tsp vanilla extract
In a Pot, Simmer the Carrots and Milk
Combine the shredded carrots and milk in a medium pot and bring it to a simmer over medium-high heat. Let it cook for ~3-4 minutes.
You’re just giving the carrots a head start so they aren’t crunchy in the final oatmeal.
Add the Oats and Spices
Reduce the heat to medium and stir in the rolled oats, raisins, walnuts, salt, cinnamon, nutmeg, and ginger.
Bring the mixture back to a simmer and cook for ~5-7 minutes.
Stir it frequently, especially as it thickens, to keep it from scorching on the bottom of the pot.
The oatmeal is done when the oats are tender and the mixture is thick. Take the pot off the heat and stir in the brown sugar and vanilla extract.
Carrot Cake Oatmeal
Ingredients
- 1 cup milk or a non-dairy alternative
- 1 cup finely shredded carrot
- 1 cup rolled oats
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1/4 tsp kosher salt
- 2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 2 Tbsp brown sugar
- 1 tsp vanilla extract
Method
- Simmer shredded carrots and milk in pot over medium-high heat for 3-4 minutes.
- Reduce heat to medium, add oats, raisins, walnuts, salt, and spices.
- Cook 5-7 minutes, stirring frequently until oats are tender and mixture thickens.
- Remove from heat, stir in brown sugar and vanilla.
