20-Minute Carrot Cake Oatmeal (Vegan)
Jan 29, 2024 by Hannah Sunderani
20-Minute Carrot Cake Oatmeal (Vegan)
Indulge in the flavours of carrot cake this morning with this Carrot Cake Oatmeal recipe! It’s made with simple whole-food ingredients and a dollop of creamy, tangy yogurt instead of cream cheese frosting for a lighter twist. It’s a healthy recipe that all eaters will love for it’s carrot cake taste without the guilt!
Why You’ll Love My Recipe
Just like my popular gluten-free carrot cake, this vegan carrot cake oatmeal is ultra creamy and lush! Different to other recipes on the Internet, mine is made with finely grated carrots that cook in the oatmeal without having to pre-boil them. Perfect for busy mornings when you need something you can serve in 20 minutes or less!
It’s also a great one to sneak in veggies first thing. Picky kids would never guess this sweet dessert-like oatmeal is filled with a sneaky serving of fresh veggies!
After turning a few of my all-time favourite desserts into oatmeal recipes (see my Cinnamon Roll Oatmeal, Apple Pie Oatmeal, and Pumpkin Pie Overnight Oats!), I decided it was time to turn this my carrot cake dessert into another vegan breakfast idea that even the most novice cooks can make at home.
Hannah xx
This Carrot Cake Oatmeal is….
- Dairy-free and Vegan
- Gluten-free
- Made in 1-pot
- Ready in 20 minutes
- Kid-approved
- Meal prep friendly
- Easy breakfast
- Great addition to your morning routine
- Made without refined sugar
Ingredient Notes
- Carrots – Fresh, finely grated carrots melt into the oatmeal and blend seamlessly into the porridge.
- Oats – Old-fashioned rolled oats are my favourite type of oats to use in my classic oatmeal recipes. If you are gluten-free or celiac, make sure to use certified gluten-free oats.
- Almond milk – I make my own Creamy Almond Milk at Home that is lightly sweetened with dates and vanilla, but if you prefer to use a store-bought almond milk, check out my Store-Bought Almond Milk Review!
- Spices – A simple blend of cinnamon, ginger, and nutmeg make this oatmeal taste like the traditional dessert.
- Walnuts – Chopped walnuts are a common ingredient in carrot cake and add healthy fats and a naturally rich, buttery flavour.
- Raisins – Another classic ingredient in classic carrot cake that adds a natural sweetness and chewy texture that compliments the sweet spices and flavours in carrot cake.
- Coconut yogurt – Adds a lush creaminess that makes this healthy vegan breakfast rich enough to enjoy as a healthy dessert. I like to Make Coconut Yogurt at Home, but feel free to use store-bought or use your favourite non-dairy yogurt.
- Maple syrup – A drizzle of maple syrup sweetens this healthy oatmeal without refined sugars and won’t overpower the other ingredients.
Optional Add-ins and Substitutions
- Almond milk alternatives: Use any unsweetened or lightly sweetened non-dairy milk of choice. Oat Milk, coconut milk, cashew milk, or soy milk if you are nut-free.
- Walnut substitutions: Try another chopped nut, such as chopped pecans, or slivered almonds. Or, if you are nut-free, omit the nuts entirely.
- Coconut yogurt alternative: Swap the creamy coconut yogurt with vegan cream cheese or the Cashew Cream Cheese Frosting from my traditional Carrot Cake Recipe for an extra creaminess.
- Maple syrup substitutions: Use another liquid sweetener of choice, such as agave or honey if not vegan. Coconut sugar or brown sugar may work well, too, but use 1 1/2 tablespoons as these sweeteners are more sweet tasting.
- Add vanilla: A splash of vanilla extract would be delicious here!
- Add ground flaxseed or chia seeds: Boost the nutrition and add 2 tablespoons of ground flaxseed or chia seeds. These ingredients absorb a good amount of liquid, so you will likely need additional splashes of milk to make the oatmeal the right consistency.
How to Make Carrot Cake Oatmeal
Making carrot cake oatmeal is as easy as making a classic oatmeal recipe! In a small saucepan, combine the fresh carrots, oats, and almond milk. Bring this mixture to a simmer on the stove top over medium heat.
Once simmering, add the cinnamon, ginger, nutmeg, and a pinch of salt, and stir again until well combined. Continue to let the oatmeal simmer over medium-low heat for 5-10 minutes, or until the oats begin to soften and the consistency thickens. Then, add the walnuts and raisins, and stir to combine.
Lastly, stir in the coconut yogurt and maple syrup, and cook the oatmeal mixture for a final 2-3 minutes, or until your desired porridge consistency is reached.
Taste and add additional maple syrup to taste, as needed, then scoop into individual serving bowls and serve with an additional dollop of yogurt, chopped walnuts, and raisins, or as desired. Enjoy while warm and cozy!
Storage Instructions
Leftover oats will keep for up to 5 days in an air-tight container in the fridge. Before covering and storing, allow the leftover oats to cool completely to room temperature.
Make Ahead Instructions
Oatmeal recipes are one of my favourite make ahead vegan breakfasts to make because they are easy to make in large portions and reheat easily in the microwave or in a small saucepan on the stove top until heated through. Make these oats on a Sunday night and eat all week until Friday!
If you’d like to make this healthy oatmeal recipe for your weekly meal prep, prepare as usual and divide between individual serving jars or storage containers you can grab and go on busy mornings. Add a splash of non-dairy milk and reheat until a creamy porridge consistency again and enjoy as usual!
More Delicious Oatmeal Recipes You Might Like:
- Steel Cut Oatmeal
- Cinnamon Roll Oatmeal
- Almond Butter Oatmeal
- Apple Butter Oatmeal
- Instant Pot Steel Cut Oats
I hope you love this Carrot Cake Oatmeal as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more wholesome vegan recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have.
And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
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20-Minute Carrot Cake Oatmeal (Vegan)
Ingredients
- 1 cup finely grated carrots
- 1 1/2 cups old-fashioned rolled oats
- 2 cups unsweetened almond milk (splashes more if needed)
- ½ tsp cinnamon
- ¼ ginger
- ⅛ tsp nutmeg
- Pinch sea salt
- ¼ cup walnuts , chopped (or pecans)
- ¼ cup Raisins
- 1/3 cup plain coconut yogurt
- 3 tbsp maple syrup (more if desired for sweetness)
Instructions
- In a small saucepan add the carrots, oats and almond milk. Bring to a simmer on the stove top on medium heat.
- Add the cinnamon, ginger, nutmeg and sea salt, stir to combine. Simmer the oats on medium-low for 5-10 minutes, or until the oats begin to soften and the consistency becomes thickened. Add the walnuts and raisins, and stir to combine.
- Stir in the coconut yogurt and maple syrup and cook for another 2-3 minutes longer, or until desired porridge consistency. Optional to add more maple syrup to sweeten if desired.
Notes
Approvals
Nutrition
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Good way to get veggies in first thing in the morning!
Couldn’t agree more!