Carrot Cake Oatmeal


Recipe for Carrot Cake Oatmeal

Image supplied by the publicist


  • 1 small carrot, peeled and shredded (about ¼ cup, packed)
  • 1 cup (235 ml) hot water
  •      ⅓ cup (30 g) quick-cooking oats (see note below)
  • 1 tablespoon raisins (I used golden raisins, but any kind is fine)
  • 2 tablespoons unsweetened, desiccated coconut (optional)
  • 2 tablespoons chopped walnuts, divided
  •  ½ teaspoon ground cinnamon
  • 1 pinch ground nutmeg
  • 1 pinch ground cloves
  • 1 pinch ground ginger
  • 1 pinch sea salt
  • 1 tablespoon honey or maple syrup (more or less to taste; see vegan note below)
  • ½ teaspoon pure vanilla extract
  • 1-2 tablespoons heavy cream or coconut milk (see vegan note below)


  1. Add the carrot and water to a small saucepan; bring to a boil over medium heat, then boil 3 minutes (uncovered), stirring occasionally.
  2. Stir in the oats, raisins, coconut, 1 tablespoon walnuts, cinnamon, nutmeg, cloves, ginger, and sea salt. Cook until the oats absorb the liquid, about 1 minute, stirring constantly. Turn off the heat and stir in the honey and vanilla.
  3. Transfer to an individual-sized serving bowl, and top with the heavy cream and the remaining 1 tablespoon walnuts.


  • Quick-Cooking Oats: These are old-fashioned rolled oats that have been chopped a little bit finer. If you only have old-fashioned rolled oats on hand and you want to make this recipe, you can do one of two things: 1) pulse old-fashioned rolled oats a couple times in a food processor until they look like quick-cooking oats; or 2) use old-fashioned rolled oats and increase both the cooking time and water amount as needed.
  • To Make This Recipe Vegan: Use maple syrup instead of honey and coconut milk instead of heavy cream.
  • Gluten-Free: Remember, if keeping this dish gluten-free is a concern; be sure to buy oats that are certified gluten-free!

If you prefer a traditional savoury breakfast meal, try this recipe: Green Chilli, Macon and Cheese Egg Bake

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* Recipes provided by the publicist

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