Go Back

Carrot Cake Oatmeal

A delightful twist on classic oatmeal, combining rolled oats with grated carrots, crushed pineapple, and warm spices for a nutritious breakfast.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Oatmeal Base
  • 2 cups water The base liquid for cooking the oatmeal.
  • 1 cup rolled oats Provides a hearty texture.
  • 1 cup grated carrot Adds natural sweetness and nutrition.
  • 1 cup crushed pineapple Brings natural sweetness.
  • 1/2 cup golden raisins Adds chewy sweetness.
Spices
  • 1 teaspoon cinnamon Infuses warm spice notes.
  • 1/4 teaspoon nutmeg Enhances the warm spices.
Creaminess
  • 1 cup unsweetened almond milk Contributes creaminess while keeping it lighter.
  • 2 tablespoons brown sugar Offers a touch of caramel sweetness.
Toppings
  • 1/4 cup toasted coconut flakes Provides a delightful crunch.
  • 1/4 cup chopped pecans Adds nuttiness and texture.

Method
 

Preparation
  1. Place the water and grated carrots in a medium saucepan and bring to a simmer over medium heat.
  2. Simmer for 2-3 minutes to soften the carrots.
  3. Stir in the oats, crushed pineapple, golden raisins, cinnamon, and nutmeg and bring to a boil.
  4. Boil for 1 minute to combine the flavors.
  5. Reduce heat to medium and simmer until it begins to thicken, about 5 minutes.
  6. Once most of the liquid is absorbed, stir in the almond milk and simmer for 1-2 minutes, or until slightly thickened and creamy.
  7. Remove from heat and stir in the brown sugar, toasted coconut flakes, and chopped pecans.
  8. Serve and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave, adding a splash of almond milk to restore creaminess.