Carrot Cake Oatmeal

Prep time: 10 min, Cook time: 30 min

I feel like I’ve been seeing different ideas for carrot cake oatmeal everywhere lately, so of course I had to try it out with my own flair!

And there are only a handful of ingredients which is always a plus.

This is a fantastic way to add veggies at breakfast time. I ended up using a whole bag of carrots. And I used my food processor to chop them up, which is seriously so easy.

I used steel cut oats because I had just the right amount left in an open bag. Regular old fashioned will work great too, just make sure to adjust the cooking time down slightly.


  • 1.5 c steel cut oats
  • 2c water
  • 2c milk of choice (I used oat milk, because… why not?)
  • 1 16oz bag whole carrots, or about 1.5c shredded carrots
  • 1c chopped dates
  • 1/2 c chopped walnuts
  • 1T maple syrup
  • 2t cinnamon
  • 1t pumpkin spice
  • Dash of sea salt


  1. Warm water and milk in a large flat bottom skillet or stock pot over medium heat.
  2. Add oats and bring to a very slow boil, then turn heat to low. Add dash of salt.
  3. Peel and shred carrots. Chop dates and walnuts.
  4. Add remaining ingredients, along with carrots and dates, to the oatmeal.
  5. Continue to simmer until the liquid is mostly absorbed and the oats are cooked through.
  6. Enjoy 😊

This will make about 6 servings. Store leftovers in an airtight container. You may want to add a little water before reheating. This will freeze well.

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