Carrot cake oatmeal is a plant-based breakfast that not only tastes like dessert but it’s pretty healthy, too. Filled with oats, carrots, almond milk, raisins, and nutmeg, it’s also full of quintessential autumn flavors.
More people than ever want to cut down on the amount of meat and dairy they consume, but vegan recipes are often complicated and full of expensive, hard-to-find ingredients. Dishes like carrot cake oatmeal are simple, delicious vegan recipes that save time and money, so we can live a lifestyle we want without sacrificing the enjoyment of food. This fantastic breakfast contains only five ingredients, unless you add almonds, and only takes 15 minutes. Fast, easy, and satisfying.–Katy Beskow
Carrot Cake Oatmeal FAQs
Katy Beskow uses old-fashioned (also called rolled oats) in the recipe and we would urge you to do the same. The other two common types of oats have drawbacks that make them less appropriate for this breakfast. Steel-cut oats are much hardier and take a lot longer to cook. On the other hand, instant oats cook much faster (instantly, almost!) but really lack a lot of oaty flavor. If you have old-fashioned on hand, you’ll find they work best here.
Sure. Anything else that you’d put into carrot cake will work well here. Cinnamon, ginger, cardamom, cloves, or vanilla, or any combination of those, will be pretty delish too.
Carrot Cake Oatmeal
- 1 cup rolled oats
- 1 3/4 cups sweetened almond milk
- Pinch of finely grated nutmeg
- 1 carrot peeled and grated
- 1 tablespoon golden raisins
- Toasted flaked almonds, for serving (optional)
- Stir in the grated carrot and raisins and cook until the oatmeal is thickened and cooked through, about 1 minute more.
- Divvy between two bowls, sprinkle with a little more nutmeg and toasted almonds, if you like, and enjoy immediately.
Recipe Testers’ Reviews
While I’m not a big fan of traditional oatmeal for breakfast, I am a fan of carrot cake so I couldn’t resist giving this carrot cake oatmeal a try. Now I can get excited about oatmeal in more than just cookies! What a great way to start the day with this warm and cozy dish that takes only a few minutes to prepare.
I used unsweetened almond milk which was still sweet enough for me especially with the addition of a carrot and the sultanas (which were quite a highlight in this dish). It took 5 minutes to bring the pot up to a simmer, and then I cooked the oatmeal for 4 minutes plus an additional minute with the carrot and sultanas. I also added a sprinkle of cinnamon. Next time, I think I’ll sprinkle a few chopped walnuts on top. The recipe made 2 one-cup servings.
Who knew carrot cake translates well into oatmeal? Possibilities are truly endless when it comes to porridge, but I have a feeling many people don’t get too creative with their oatmeal (I always fix mine pretty much the same way every time).
I certainly wouldn’t have thought of shredding a carrot into mine, and I’m glad I tried it. The slightly tart golden raisins add a fruity dimension to the warm and sweet oatmeal, and I love the hint of nutmeg (I think other spices that are typical in carrot cake—cinnamon, ginger, clove— would be lovely, too). Accompanied by French press coffee, this carrot cake oatmeal made a great brunch and got me ready for the rest of the day.
If you only have unsweetened almond milk, I suggest you start with 1 teaspoon of sweetener of your choice per serving. (I usually make my oatmeal with cow’s milk, and that’s how much brown sugar I use; when I’m in the mood for a sweeter flavor I supplement with maple syrup, honey, etc. after serving.)
If you are looking for a quick, hearty, plant-based breakfast, this carrot cake oatmeal is for you. This not overly sweet porridge has a lot of flavors while the ingredients are so few. It is just great as is. I would absolutely make this again and would play around with additional spices, such as cinnamon and ginger. The consistency seemed soupy at first so I added more oats. As it cooled, it thickened nicely.
Originally published November 22, 2021