Carrot Cake Oatmeal

This Carrot Cake Oatmeal recipe is the perfect hearty and healthy breakfast. It’s loaded with grated carrots, coconut milk and topped with nuts, shredded coconut and dried fruit – all the flavors you love in carrot cake.

Reposted with new photos from the original post from April 2014

Breakfast will always be a a favorite at our house. Especially when it involves anything with oats.

I am usually prepping our oatmeal the night before and a few weeks ago decided to make a spring version.

My husband loves carrot cake and since Easter is just around the corner, I figured it was the best time to switch things up.

This Carrot Cake Oatmeal is healthy, hearty and so comforting and just perfect for those of you that are carrot cake fans.

It has all the flavors you love about carrot cake packed into the goodness of a nutritious bowl of oatmeal.

Add your favorite toppings for this Carrot Cake Oatmeal:

You can’t beat how easy this is to customize depending on what you have on hand. I used:

• chopped walnuts
• shredded carrots
• raisins
• shredded and toasted coconut chips.

Feel free to throw in all the common add-ins for carrot cake or switch things up to your liking.

This oatmeal is loaded with nutrients and will keep you full for hours – which is perfect for any busy person on the go.

5 from 1 vote

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Coconut Carrot Cake Oatmeal

Prep Time

10 mins

Cook Time

12 mins

Total Time

22 mins

 

This oatmeal is loaded with grated carrots, coconut milk and topped with nuts. Has all the flavors you love in carrot cake.

Course: Breakfast

Cuisine: American

Keyword: carrot cake oatmeal, easy homemade oatmeal recipe, oatmeal breakfast ideas, oatmeal recipe for fall

Servings: 2 servings

Calories: 503 kcal

Ingredients

• 3/4 cup canned coconut milk can also use almond milk or any milk
• 1/4 cup water or more depending on how thick you like your oatmeal
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• pinch salt
• 1/2 cup grated carrots about 1 medium carrot
• 1/2 cup old fashioned rolled oats use gluten free oats if necessary
• 1 teaspoon pure vanilla extract
• 2 tablespoons pure maple syrup
• 1/4 cup unsweetened shredded coconut divided for garnish
• 2 tablespoons chopped walnuts or pecans divided

Optional Toppings:

• dried raisins
• toasted coconut chips
• chopped walnuts or pecans

Instructions

1. In a medium sized pot over medium heat, combine the milk, water, cinnamon, ginger, nutmeg, cloves and salt.
2. Stir in the grated carrots and oats. Lower heat if mixture starts to boil.
3. Cook for about 12-14 minutes (depending on how thick you like the oats and the brand), stirring frequently. When the mixture has thickened up, remove from heat and stir in the vanilla extract, maple syrup, half of the shredded coconuts and half of the nuts.
4. Remove from heat and portion into bowls. Top the oatmeal with the remaining pecans, currants and shredded coconut and more coconut milk or maple syrup if desired. Sprinkle with more cinnamon and top with raisins and toasted coconut chips, if desired.

Nutrition Facts

Coconut Carrot Cake Oatmeal

Amount Per Serving (1 bowl (1/2 recipe))

Calories 503 Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 26g130%

Sodium 43mg2%

Potassium 564mg16%

Carbohydrates 40g13%

Fiber 8g32%

Sugar 18g20%

Protein 7g14%

Vitamin A 5345IU107%

Vitamin C 4.4mg5%

Calcium 77mg8%

Iron 3.1mg17%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.

More breakfast ideas:

Carrot Cake Granola

Apple Pie Oatmeal

Interested in more Breakfast Oat recipes? Check out Overnight Oats – 8 Ways