Description
Cozy, spiced, and naturally sweet, these carrot cake oats taste like dessert for breakfast. Loaded with shredded carrots, warm spices, raisins, and nuts, it’s a nourishing bowl that feels indulgent but is secretly wholesome.
Ingredients
Scale
- 1 cup rolled oats
- 1/2 cup finely shredded carrots
- 2 cups milk (dairy or non-dairy)
- 1/2 cup water
- 2 tablespoons maple syrup
- 1/4 cup raisins
- 1/4 cup chopped walnuts or pecans
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Yogurt or whipped cream for topping (optional)
Instructions
- Get your saucepan ready for stovetop cooking.
- Add oats, shredded carrots, milk, water, raisins, cinnamon, nutmeg, salt, and maple syrup to the saucepan.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer.
- Stir occasionally for 8–10 minutes until the oats are thick and creamy and the carrots are soft.
- Remove from heat and stir in the vanilla extract and most of the chopped nuts.
- Spoon into bowls and top with yogurt or whipped cream, the rest of the nuts, and a dusting of cinnamon.
- Serve warm and enjoy!
Notes
- Use finely grated carrots so they blend well into the oats.
- Stir in a splash of milk when reheating leftovers to restore creaminess.
- Customize with protein powder, chia seeds, or dried fruit swaps.
- To make it vegan, use plant-based milk and yogurt alternatives.