Carrot Cake Oatmeal

I finally did it! I gave carrot cake oatmeal a second chance.


I tried it once. Long, long ago. I believe it was one of the very first recipes I tried as I was learning to make my own oatmeal (as opposed to the Quaker instant packets). It didn’t sit right with me. I’m not sure if I made it incorrectly, or if I was still just learning to like the texture of this new stovetop porridge.


Either way, I swore it off for years. I don’t know what happened, but something compelled me to buy some carrots from the farmers market this weekend so I could try it again.


Happily, I enjoyed it much more this time! I used honey instead of maple syrup (real maple syrup is too expensive and fake maple syrup is too….fake), and it turned out well. I think what turned me off the first time is that it’s not nearly as sweet as actual carrot cake (which is one of the sweetest desserts my mom makes; it’s almost sickening to think about!). However, now that my taste buds are more…normal (?), I found this oatmeal to be delicious and satisfying.


I didn’t have walnuts on hand, but if I did, they definitely would have been included! I changed very little from Β Angela’s recipe (link below under recipe); I basically just reduced it to a single serving (the original served two).

P.S. I have big news for you…but I’ll save it for my next post.


Carrot Cake Oatmeal

Prep Time: 10 minutes

Cook Time: 5 minutes

Yield: serves 1

What you'll need:

  • 1 and 1/4 cup milk of choice, or water
  • 1/2 cup rolled oats (I use Country Choice Organic)
  • 1/2 cup grated carrots (I used two smallish medium-sized carrots)
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/8 tsp ground ginger
  • pinch of ground nutmeg
  • pinch of salt
  • 1 tbsp. maple syrup, agave, or honey
  • 1/8 tsp molasses (I use Blackstrap)

How to make it:

  1. Bring milk (I used 1/2 cup almond milk and 3/4 cup water) to a boil, add oats, and reduce heat to medium. (If you'd like to add flax or chia seeds, do so now. Both would work well in this recipe.)
  2. Add grated carrots immediately. I shredded mine up while waiting for my liquid to boil.
  3. Once more of the liquid has absorbed, add vanilla extract, cinnamon, nutmeg, ginger, and salt. Then add your sweetener and molasses. Stir.
  4. If you'd like to add any extra ingredients (coconut oil, dried fruit, nuts, sunflower seeds), do so now. Like the original recipe, I recommend raisins and walnuts.
  5. When you're pleased with the consistency of the oatmeal, transfer to a bowl. Serve with another splash of your milk of choice and any other additional toppings (shredded coconut, nuts, etc.). If you're ambitious (unlike me), you could top with a cream cheese frosting (here's CCK's vegan/healthier version). You could also use plain greek yogurt, if your diet permits.

Just an FYI:

Adapted from Oh She Glows

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

16 Responses to Carrot Cake Oatmeal

  1. Anonymous says:

    I don’t know why I haven’t known about this blog until now! I thought I got creative with oatmeal! Haha, well your blog is an inspiration to me and I just tried this carrot cake oatmeal…perfect! I love carrot cake, but its so complicated to make, and this tastes just as good (if not better)! I also never thought of added oranges or grapefruit to oatmeal…that will be next on my list!
    Thanks for sharing! I think I just spent a good half-hour looking through all your oatmeal recipes and trying to decide which one to make for breakfast. Looks like tomorrow will be another adventure πŸ™‚

  2. Anonymous says:

    Can you use instant oats for this

  3. Maria says:

    Hello! πŸ˜€ First of all I’d like to wish your blog a happy birthday! πŸ˜€ Such a great concept for a blog. πŸ™‚

    Second of all, I had my first experience with stove-top oats this morning and I used this recipe and it was delicious as well as easy to follow. The flavours all complimented each other and I absolutely loved making it and taking photos of the creation after. I added coconut and a dollop of peanut butter on top and it looked like an orange snowy mountain as well as trail mix while it was cooking. I cannot wait to try more of the recipes before I head off to school. Makes my mornings that much more creative!

    Good job! πŸ˜€

    Just thought I’d give you the link to the photo to check out. πŸ™‚

  4. Ashley says:

    I just made these – first recipe to try from your site!

    So, so good. I love the touch of molasses but replaced the agave/honey with truvia. On top I put a huge spoonful of 0% fage greek yogurt mixed with a little bit of vanilla casein – tastes close to cream cheese frosting! Can’t wait to make this again. Thanks!

  5. Lyss says:

    I just had this this morning. So good! I’ve been experimenting with sweetening oatmeal that needs to be sweetened with dates after buying a carton of medjool dates, and have been surprised at how well it works! I chopped up one and a half and threw it in when I added the oats and carrots, and it was wonderfully sweet. I used just one date as well when I made your baked pumpkin pie oatmeal, and it worked perfectly. Not sure how much you use dates, but I thought I’d share my success. πŸ™‚

  6. Made this last night for a late dinner. Wholly satisfying. I didn’t have nuts on-hand either, so I used graham crackers as a garnish, instead. Also, I felt cheat-y, so I threw in some cream cheese. I used my cashew milk to finish it off, too. I love this blog…and oatmeal.

  7. Annelise says:

    This is my new all time FAVORITE oatmeal recipe. I made it without milk & baked it and it was SUPERB. You’re my ONLY oatmeal resource πŸ™‚

  8. Christine says:

    I have some pre-cut carrots called “matchsticks” in the refrigerator. Basically, they’re the same size and shape as matchsticks. Do you think that those would work in this recipe, instead of grated carrots?

    Also, do you have any ideas for simpler, healthy cream cheese frostings? Chocolate Covered Katie has clever recipe ideas, but she uses a lot of specialty ingredients that are hard for me to find in stores around here.

    • Lauren Smith says:

      Yes, I’ve done it before! I buy the shredded carrots from Trader Joe’s for my salads, but I used it once for oatmeal when I was out of bananas and all my other go-to oatmeal fruits. It helps to add them before the oats because they need more time to get soft (because they’re kind of thick).

    • Lauren Smith says:

      Oh, and at the moment, I have not yet conquered the cream cheese frosting thing. πŸ™‚ But don’t think I haven’t been trying or thinking about it…I definitely have been!

  9. Christine says:

    I was curious about this recipe to the point where it was becoming mental clutter! I finally tried it this morning. It was plenty sweet for me, and the balance of spices was perfect! I also added a few pumpkin spice walnuts and topped with plain Greek yogurt. My one issue was that the carrots did not soften or blend well with the oatmeal, even though I cooked the oatmeal longer than usual. When I try this recipe again, I will puree the carrots or use carrot baby food. Cream cheese frosting would make it even tastier too!

    • Lauren Smith says:

      Interesting. I wonder if the size of grater you use matters. My grater is actually a pretty fine grater. If you use one that’s not as fine, it might make a huge difference. I never considered that.

  10. Christine says:

    Maybe so. I also cooked my oatmeal in the microwave, but 3+ minutes should be long enough to soften little pieces of carrots. Then again, it might be a matter of personal preference. I like carrot cake that’s smooth, as opposed to having lots of chunks of carrots, raisins, and walnuts. A few walnuts are fine, but I don’t care for large bites of carrot or dried fruit. That’s why I think that I might like this recipe better with pureed carrots.

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