Carrot Cake Oatmeal

Recipe Image

Notes

Nutrition Label

–+ servings

Enjoy a delicious morning treat with our fuss-free Carrot Cake Oatmeal recipe. Loaded with wholesome wholegrain rolled oats, freshly grated carrots, and delightful spices, this simple oatmeal takes that simple breakfast to the next level.

Course Breakfast

Cuisine American

Keyword carrot cake oatmeal

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 469kcal

Author Ioana

Ingredients

1 cup carrots finely grated
1 1/2 cups milk
1 cups water or more as needed
1 cup old-fashioned rolled oats
2 tbsp raisins
1 1/2 tsp cinnamon or more to taste
2 tsp vanilla extract
1/4 cup pecans chopped
2 tbsp brown sugar or honey
a pinch of salt

Instructions

Wash and peel the carrots, then grate them using a box grater or a food processor.
Add water, milk, finely grated carrots, a pinch of salt, rolled oats, raisins, cinnamon, chopped pecans, and brown sugar in a small saucepan.
Place the saucepan over medium heat and bring the mixture to a simmer. Once it starts simmering, reduce the heat to maintain a gentle simmer. Simmer, stirring constantly for 5-7 minutes.
Stir in the vanilla extract and mix until well combined.
If the oatmeal becomes too thick during cooking, add a small amount of milk or water to reach your desired consistency. Stir well to incorporate.
Once your Carrot Cake Oatmeal has reached the desired creaminess and consistency, it's time to enjoy. Spoon it into bowls and top it with chopped pecans, a sprinkle of cinnamon, a touch of brown sugar, and a dollop of yogurt.

Notes

Nutritional details provided are approximate and are calculated using cow's milk, excluding any optional ingredients.

Nutrition