Carrot Cake Oatmeal Recipe

Ready to have carrot cake for breakfast? Carrot Cake Oatmeal that is…

If you love carrot cake, then this Carrot Cake Oatmeal may very well be the best bowl of oatmeal you’ll ever enjoy. It’s all that carrot cake goodness in your breakfast bowl!

A white bowl sitting on a white plate and filled with this Carrot Cake Oatmeal Recipe.

While it’s not exactly cake, it definitely delivers that “spice” you expect from carrot cake. It’s tasty, and a really great way to work some veggies into your breakfast!

What Is Carrot Cake Oatmeal?

Carrot cake oatmeal is oatmeal that has the flavor and seasoning of carrot cake! Only it’s healthy on top of being delicious.

Best Types of Oats for Carrot Cake Oatmeal

  • Steel-cut Oats – These are the healthiest oats you can use and will give you a chewier oatmeal. Only use these for stovetop cooking.
  • Traditional Oats – A.K.A. Old Fashioned or rolled oats. You can use these for stovetop cooking or for overnight oats. You can use these for stovetop cooking or for overnight oats.

Sweeteners To Use With This Carrot Cake Oatmeal

This recipe doesn’t call for sweeteners. This is on purpose because it has a certain amount of natural sweetness. You can sweeten this or not, depending on your tastes. If you choose to use a sweetener, sweeten to taste, but use caution. This recipe doesn’t require a lot of sweetener. A little goes a long way.

Liquid Sweeteners

  • Liquid stevia
  • Honey
  • Maple syrup

Dry Sweeteners

  • Coconut sugar
  • Sucanat
  • Monk fruit
A side view of a white bowl filled with this Carrot Cake Oatmeal and garnished with grated carrots and pecans.

How To Make This Carrot Cake Oatmeal for One Person

This recipe makes enough for 2 people. If you are cooking for one and don’t want leftovers, simply cut this recipe in half.

How To Make Carrot Cake Overnight Oats

To make overnight oats, only use traditional oats. Never use steel-cut oats or quick-oats.

Place traditional oats in a container with a lid (canning jars work great!). Add all the other ingredients to the dry oats, including the milk, and put the lid on. Set in the fridge overnight, and you’ll have carrot cake oatmeal ready to go in the morning! Just give it a good shake to get everything properly mixed. Sweeten to taste.

Dietary Changes

Gluten-Free – If you are gluten-free, simply use gluten-free oats.

Dairy-Free – Use non-dairy milk. Unsweetened almond milk works great.

Vegan – Use non-dairy milk.

A front view of a white bowl filled with Carrot Cake Oatmeal.

Topping Ideas

  • Chopped walnuts or pecans
  • Toasted, sweetened coconut flakes
  • Raisins – 2 tbsp. up to a ¼ cup per serving is about right.
  • Fresh grated ginger
  • Fresh grated carrots
  • Coconut flakes
  • Flaxseed – Hint: If this ends up too thin, you can thicken it again with a “flax egg”.
  • Chia seeds
  • Cream cheese
  • Fresh fruit
  • Greek yogurt
  • Coconut milk – Just a little for flavor
  • A ¼ teaspoon ground cinnamon (as garnish)
  • An ⅛ teaspoon ground ginger (as garnish)
  • Frosting – If you don’t mind the refined sugar

Ingredient Checklist

⅔ cup steel-cut oats (dry)

2½ cups milk of choice

½ cup shredded carrots

1 tsp. pure vanilla extract

1 tsp. ground cinnamon

½ tsp. nutmeg

1 pinch salt

extra grated carrots for garnish (optional)

nuts for garnish (optional – pecans and walnuts are really good)

How To Make Carrot Cake Oatmeal

A pot filled with all the Carrot Cake Oatmeal Recipe ingredients, ready to cook.

Bring milk, vanilla extract, carrots, nutmeg, cinnamon, and a pinch of salt to a boil, then add oats and simmer. Finish cooking to package directions. Watch carefully because milk boils over quickly and easily. Adjust your temperature as needed.

Carrot Cake Oatmeal poured into a white bowl and garnished with fresh grated carrots and chopped pecans.

When oats are fully cooked, remove from heat and pour into a bowl. Top with any toppings you enjoy.

How To Store Leftovers

Keep this in an airtight container, in the fridge, for up to 3 days.

Freezing Carrot Cake Oatmeal

If you want to freeze this, place it in a freezer-safe container with an airtight lid and store it in the freezer for up to 3 months.

How To Reheat Carrot Cake Oatmeal

  • From fridge – Reheat in the microwave for about 1-2 minutes, depending on how much is in the bowl. Or reheat over medium to high heat, in a pot on the stovetop by adding a little extra milk to loosen it up. Stir well as it heats.  You could potentially reheat this in the oven in a baking dish, but it’s not the best choice in this case.
  • From freezer – Thaw in the fridge overnight. Once thawed, follow the above directions.

Recipe Supplies

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More Healthy Oatmeal Recipes

Carrot Cake Oatmeal Recipe Card + Video

Recipe contributed by Sheri Hyman (Brooklyn, NY)

Copyright Information For The Gracious Pantry
A white bowl sitting on a white plate and filled with this Carrot Cake Oatmeal Recipe.

Carrot Cake Oatmeal Recipe

Have carrot cake for breakfast! In your morning bowl of oats, that is…
5 from 8 votes
Print Pin Rate Add to Collection
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 132kcal

CLICK TO WATCH THIS RECIPE IN ACTION!

Ingredients

  • cup steel-cut oats (dry)
  • cups milk of choice
  • ½ cup shredded carrots
  • 1 tsp. pure vanilla extract
  • 1 tsp. ground cinnamon
  • ½ tsp. nutmeg
  • 1 pinch salt
  • extra grated carrots for garnish (optional)
  • nuts for garnish (optional – pecans and walnuts are really good)

Instructions

  • Bring milk, vanilla extract, carrots, nutmeg, and cinnamon to a boil, then add oats. Finish cooking to package directions. Watch carefully because milk boils over quickly and easily. Adjust your temperature as needed.
    A pot filled with all the Carrot Cake Oatmeal Recipe ingredients, ready to cook.
  • When oats are fully cooked, remove from heat and pour into a bowl. Top with any toppings you enjoy.
    Carrot Cake Oatmeal poured into a white bowl and garnished with fresh grated carrots and chopped pecans.

Notes

Please note that the nutrition data is a ballpark figure. Exact data is not possible. Data below does not include optional toppings listed at the end of the directions.

Nutrition

Serving: 0.25the recipe | Calories: 132kcal | Carbohydrates: 20g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 174mg | Potassium: 56mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2675IU | Vitamin C: 1mg | Calcium: 174mg | Iron: 1mg

Recipe from the Gracious Pantry archives, originally posted 2/12/11.

5 from 8 votes

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39 Comments

  1. I’m so excited to find this! My hubbs will love it. Just wondering how well it keeps. If I make a double batch of it, how long can it stay in the fridge?

    1. The Gracious Pantry says:

      Shab – Most oatmeal will last a few days. But it freezes really well too.

  2. Pascale Devalet says:

    Hi made this for breakfast. I added a pinch of turmeric becase im a spice girl. .. thanks for all idea.

    1. The Gracious Pantry says:

      Pascale – My pleasure!

  3. Does it go like a cake or like porrige consistency?

    1. The Gracious Pantry says:

      Tegan – I’m not sure what you mean. It’s definitely oatmeal. It just tastes like carrot cake.