Carrot Cake Oatmeal

Oats cooked with shredded carrots, cinnamon, and walnuts.

Carrot Cake Oatmeal:

Love carrot cake but want a healthy way to enjoy it for breakfast? This Carrot Cake Oatmeal combines the warm spices, natural sweetness, and crunch of the classic dessert with wholesome oats for a satisfying morning meal.

Ingredients:

• 1 cup rolled oats
• 2 cups milk (or water for a lighter version)
• 1 medium carrot, finely shredded
• 1 tbsp maple syrup or honey (adjust to taste)
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp vanilla extract
• 2 tbsp chopped walnuts (plus extra for topping)
• 2 tbsp raisins (optional)
• Pinch of salt
• Greek yogurt or coconut cream (for topping, optional)

Instructions:

1. Cook the oats – In a small saucepan, bring the milk (or water) to a simmer over medium heat. Stir in the oats and a pinch of salt.
2. Add the carrots & spices – Mix in the shredded carrot, cinnamon, nutmeg, and vanilla extract. Cook, stirring occasionally, for about 5 minutes until the oats are soft.
3. Sweeten & add mix-ins – Stir in the maple syrup (or honey), walnuts, and raisins. Cook for another minute, then remove from heat.
4. Serve warm – Spoon into bowls and top with extra walnuts, a dollop of Greek yogurt or coconut cream, and a drizzle of honey if desired.

Tips for the Best Carrot Cake Oatmeal:

• Grate the carrot finely – This helps it cook faster and blend seamlessly into the oats.
• Use milk for creamier texture – Almond, oat, or coconut milk work great for a dairy-free version.
• Adjust sweetness naturally – The raisins and carrots add natural sweetness, so start with less sweetener and adjust to taste.
• Boost protein & texture – Add chia seeds, flaxseeds, or a scoop of protein powder for extra nutrition.
• Top it like a dessert – A dollop of Greek yogurt or coconut cream gives it a creamy, indulgent feel.

Enjoy your meal!