20-Minute Carrot Cake Oatmeal (Vegan)

5 from 1 vote
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!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
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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! 

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!

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

carrot cake oatmeal in a white bowl topped with coconut yogurt, raisins and walnuts. A silver spoon is in the bowl. The bowl is sitting on a round wood cutting board on a white backdrop. There's raisins and walnuts sprinkled beside the bowl on the cutting board.

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
all of the ingredients required to make carrot cake oatmeal separated into individual bowls

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.
carrot cake oatmeal in a white bowl topped with coconut yogurt, raisins and walnuts. A silver spoon is in the bowl. The bowl is sitting on a round wood cutting board on a white backdrop. There's raisins and walnuts sprinkled beside the bowl on the cutting board.

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. 
carrot cake oatmeal in a white bowl topped with coconut yogurt, raisins and walnuts. The bowl is sitting on a round wood cutting board on a white backdrop. There's raisins and walnuts sprinkled beside the bowl on the cutting board.

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! 

carrot cake oatmeal in a white bowl topped with coconut yogurt, raisins and walnuts. The bowl is sitting on a round wood cutting board on a white backdrop. There's raisins and walnuts sprinkled beside the bowl on the cutting board.

More Delicious Oatmeal Recipes You Might Like:

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)

5 from 1 vote
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!
carrot cake oatmeal in a white bowl topped with coconut yogurt, raisins and walnuts. A silver spoon is in the bowl. The bowl is sitting on a round wood cutting board on a white backdrop. There's raisins and walnuts sprinkled beside the bowl on the cutting board.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Serves 3 people

Ingredients

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

Recipe will keep in the fridge for up to 5 days. Store in an air-tight container. 
 
Coconut yogurt can also be swapped for vegan cream cheese for extra creaminess! 

Approvals

Nutrition

Calories: 366kcal | Carbohydrates: 59g | Protein: 9g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Sodium: 257mg | Potassium: 475mg | Fiber: 8g | Sugar: 16g | Vitamin A: 7131IU | Vitamin C: 7mg | Calcium: 307mg | Iron: 3mg
DID YOU

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