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Carrot cake breakfast oatmeal

I love to have oatmeal for breakfast and this carrot cake oatmeal is healthy, gluten free and vegan.

Carrot cake oatmeal from eatgood4life.com

Once again…..another oatmeal breakfast variation…this time, a carrot cake oatmeal, which by the way….IT. IS. AWESOME!!

Anyhow, my son has been asking me to keep making oatmeal for him and since the plain oatmeal won’t cut it any more after making the dark chocolate and peanut butter  and apple pie oatmeal, I figured I try a new version.

I have been wanting to make a mix berry oatmeal version as well but the carrot cake variation won so this later one will come to the blog very soon as well, so stay tuned.

There is not much I can elaborate on this carrot cake oatmeal version. You can add more or less of the spices, more or less nuts, more or less raisins etc. This is a very versatile recipe so go ahead and get creative.

I just hope you try to make this because it is truly another sensational variation to a boring plain oatmeal option.

By the way, in case you are wondering, I used my oatmeal recipe from the dark chocolate and peanut butter version and made the necessary adjustments.

Enjoy!!


Here you can see some of the ingredients you will need to make this oatmeal. I think there are a couple missing he he…. but you get the point right?


Here you can see the oatmeal before and after being cooked. It took approximately 8 minutes. Make sure you stir in between so that the oatmeal doesn’t stick to the pan in the bottom!! You think you like carrot cake? well you better try this carrot cake breakfast oatmeal, you will be blown away!!

Carrot cake and coconut oatmeal from eatgood4life.com

This is simply the best!! Have I said that already? 
If you don’t have any chia seeds you can omit them and if you want you can also use honey, brown rice syrup or maple syrup instead of sugar. The oatmeal wasn’t that sweet at all so you can make changes according to your taste buds!!

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Carrot cake breakfast oatmeal

Miryam's original recipe

Yield: 4-6 servings

Total Time: 10-15 minutes

Ingredients:

2 1/4 cups old fashioned oats
3 cups almond milk, regular cow's milk is good as well
1/4 cup coconut milk, if you don't have any use regular milk
4 tbsp maple syrup
1 1/2 cup carrots, grated
3 tsp cinnamon, more if you like
1 tsp ground nutmeg
1/2 tsp ground ginger
1/3 cup raisins
1/3 cup walnuts, chopped
1/4 cup flax seed meal, optional, wheat germ or oat bran will also work well
1 tbsp chia seeds, optional
1 tbsp coconut chips, optional

Directions:

Place all of the ingredients, except coconut chips, in a heavy saucepan and cook over medium to high heat, stirring frequently until it boils. Reduce heat and simmer for 5-10 minutes, or until milk has been absorbed and the oats have softened.

Sprinkle coconut chips over the oatmeal and serve. You may also need a bit more milk.

I have not tried making this in a microwave but I am sure it will also work well as long as you stir in between.

 

Nutrition facts calculated based on the recipe giving 5 servings. This is high in vitamin A, manganese, fiber and iron.

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12 Responses to “Carrot cake breakfast oatmeal”

  1. #
    1
    Honey — April 28, 2012 @ 3:39 am

    very nice. i love carrot cake oatmeal.. so good and adds a touch of sweetness from the carrots. nicely done.

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    2
    sheilaeileen — April 28, 2012 @ 11:05 am

    Wow this looks amazing! Think I’ll have to give it a go and link to you (again!) on my blog :)

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    3
    Texanerin — April 29, 2012 @ 7:20 pm

    Lots of oatmeal! Do people in Spain eat it? I just confirmed that people in Germany don’t eat it (it translates to “oat slime soup”) unless they have gastrointestinal issues or are really old. It’s so strange! I don’t eat it either but I still admire your pictures. :)

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    4
    eatgood4life.blogspot.com — April 29, 2012 @ 9:50 pm

    OMG, your are too funny!! But you are from the USA right? They have oatmeal as a staple breakfast all over the place…..I did not know of such dish until I came here, as many people choose to have that for breakfast.

    Indeed it is sort of slimy, but rather tasty and good :-)

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    5
    Heidi — April 29, 2012 @ 11:35 pm

    Yummm :) I’ll be trying this out soon. I love oatmeal but even I’m getting kind of bored of having the same thing every morning lately – I need to try something new :D

  6. #
    6
    Texanerin — April 30, 2012 @ 8:05 pm

    Of course I’m from the US! I’m from Texas. :) I’m just living over here until *somebody* finishes their studies!

    So if you didn’t know about oatmeal before you came to the US, and Germans don’t know about oatmeal unless they’re old / have gastrointestinal issues / read American food blogs, then… I don’t know. They have it in Sweden! And Scotland. Maybe it’s just a weird country-to-country thing. I just spent 20 minutes researching a food I don’t even eat. I think it’s time for bed. :)

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    eatgood4life.blogspot.com — April 30, 2012 @ 10:22 pm

    So that is good….you are coming back!! I though you were going to be there and not come back at all. I am sure you are happy about that even though it may not be next month :-) You have that to look forward to!!

    Yeah weird thing this oatmeal business :-) I do like it a lot though.

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    8
    Texanerin — May 2, 2012 @ 3:23 pm

    Oh goodness no. I wouldn’t be able to go on like that. And it’s more like in a few years. For now, I have to bake and go on vacations to have something to look forward to. :)

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    9
    Almudena — August 30, 2012 @ 12:08 am

    Gracias, Myriam!! Yo también soy española, De Madrid y vivo en Michigan con mi marido. Voy a probar esto porque me parece buenísimo y decididamente, voy a seguir tu blog!
    Un beso desde Michigan, compatriota.

    Almudena

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    10
    eatgood4life.blogspot.com — August 30, 2012 @ 12:05 pm

    Almudena,

    Dejame ver como te sale vale?

    Gracias por visitar mi blog :-)

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    11
    ESTEPHENS — April 3, 2013 @ 11:00 am

    Would this work with Steel Cut Oats instead of old fashioned? That.s what I have and don.t want to make it if it will ruin it!

    • Miryam@eatgood4life — April 3rd, 2013 @ 3:55 pm

      I think it would work however the consistency will be different though. I don’t think it will ruin it but it will just be different, edible however :-) Thanks for visiting my blog.

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