Ready in 20 minutes, this carrot cake oatmeal is so lush, creamy and dessert-like! Made simply in a pot with rolled oats, almond milk, grated carrot, spices, and coconut yogurt for added creaminess. It's a healthful breakfast that feels desserty and decadent - plus a great way to sneak veggies in first thing!
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!
Hannah’s hot take
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!
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.
Stir in the cinnamon, ginger, nutmeg, and salt. Simmer until soften and thickened. Stir in the walnuts and raisins.
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.
Dollop in the coconut yogurt for extra creaminess and stir to combine.
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!
Enjoy while warm and cozy! Scoop the oatmeal into bowls and top with raisins and walnuts.
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!
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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Ready in 20 minutes, this carrot cake oatmeal is so lush, creamy and dessert-like! Made simply in a pot with rolled oats, almond milk, grated carrot, spices, and coconut yogurt for added creaminess. It's a healthful breakfast that feels desserty and decadent – plus a great way to sneak veggies in first thing!
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.
Recipe will keep in the fridge for up to 5 days. Store in an air-tight container.