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Healthy Carrot Cake Oatmeal
Prep Time
5 mins
Cook Time
40 mins

This Healthy Carrot Cake Oatmeal is the perfect breakfast on a chilly morning. Each serving contains 1/2 cup of carrots, and the recipe is vegan and gluten-free. Make a big batch and reheat this carrot cake oatmeal throughout the week.

Course: Breakfast
Cuisine: American
Keyword: maple syrup, Shredded Carrots, Spiced Pecans, Steel Cut Oats
Servings: 4 Servings
Author: Rachel (littlechefbigappetite)
  • 5 cups oat milk (can substitute regular low-fat milk)
  • 4 Tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 + 1/8 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 cup Flahavan's Steel Cut Oats
  • 2 cups finely grated carrots
  • Spiced pecans, golden raisins, and unsweetened shredded coconut for topping (optional)
  1. In a medium saucepan, combine the oat milk, maple syrup, vanilla extract, salt, cinnamon, nutmeg and ginger. Heat the pot to medium-low heat and stir.

  2. Add the steel cut oats and shredded carrots and bring the mixture to a low boil. Stir and reduce the heat to simmer. Simmer slowly, uncovered for 35-40 minutes, stirring the oats every 5 minutes or so. Add more oat milk as needed to prevent the oats from sticking to the bottom of the pot.

  3. Once the oatmeal has reached the desired consistency, remove it from the heat and allow to rest for 5 minutes. Portion the oats among four bowls and top with spiced pecans, golden raisins or unsweetened shredded coconut.*


*This Carrot Cake Oatmeal can also be made in advance and reheated throughout the week. Cool the oats completely and store in an airtight container for up to 3 days. Reheat in the microwave or on the stovewith an additional 1-2 Tablespoons of milk per serving.