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Home » Recipes » Carrot Cake Oatmeal

Carrot Cake Oatmeal

January 24, 2010 by Faith 20 Comments

This Carrot Cake Oatmeal is a great recipe to help you get your vegetables in early! Dessert for breakfast, anyone?

Carrot Cake Oatmeal 1

Special days require cake for breakfast, like birthdays or holidays.

Other days (you know those cold, dark, or stormy winter days), the allure of cake for breakfast is the only thing that will get you out of bed in the morning.

Either way, cake for breakfast should be embraced instead of frowned upon. After all, cake can be healthy, right?

Carrot Cake Oatmeal 2

This beautiful bowl of oatmeal sure is. It’s full of vitamins, minerals, fiber, and protein, and won’t leave you crashing off a sugar high mid-morning the way normal cake would. In fact, the sweeteners I used come straight from nature: carrot, raisins, and honey. This oatmeal will leave you feeling happy and energized straight through until lunchtime.

So go ahead and indulge.

And the next time someone jokingly mentions cake for breakfast, you can let them in on your little secret.

Carrot Cake Oatmeal 3

Print
Carrot Cake Oatmeal
Prep time:  2 mins
Cook time:  5 mins
Total time:  7 mins
Yield: 1 serving
 
Ingredients
  • 1 small carrot, peeled and shredded (about ¼ cup, packed)
  • 1 cup (235 ml) hot water
  • ⅓ cup (30 g) quick-cooking oats (see note below)
  • 1 tablespoon raisins (I used golden raisins, but any kind is fine)
  • 2 tablespoons unsweetened, desiccated coconut (optional)
  • 2 tablespoons chopped walnuts, divided
  • ½ teaspoon ground cinnamon
  • 1 pinch ground nutmeg
  • 1 pinch ground cloves
  • 1 pinch ground ginger
  • 1 pinch sea salt
  • 1 tablespoon honey or maple syrup (more or less to taste; see vegan note below)
  • ½ teaspoon pure vanilla extract
  • 1-2 tablespoons heavy cream or coconut milk (see vegan note below)
Instructions
  1. Add the carrot and water to a small saucepan; bring to a boil over medium heat, then boil 3 minutes (uncovered), stirring occasionally.
  2. Stir in the oats, raisins, coconut, 1 tablespoon walnuts, cinnamon, nutmeg, cloves, ginger, and sea salt. Cook until the oats absorb the liquid, about 1 minute, stirring constantly. Turn off the heat and stir in the honey and vanilla.
  3. Transfer to an individual-sized serving bowl, and top with the heavy cream and the remaining 1 tablespoon walnuts.
Notes
Quick-Cooking Oats: These are old-fashioned rolled oats that have been chopped a little bit finer. If you only have old-fashioned rolled oats on hand and you want to make this recipe, you can do one of two things: 1) pulse old-fashioned rolled oats a couple times in a food processor until they look like quick-cooking oats; or 2) use old-fashioned rolled oats and increase both the cooking time and water amount as needed.

To Make This Recipe Vegan: Use maple syrup instead of honey and coconut milk instead of heavy cream.

Gluten-Free: Remember, if keeping this dish gluten-free is a concern, be sure to buy oats that are certified gluten-free!
3.5.3251

Update (November 12, 2013): I made this dish again and perfected the recipe so I updated this post.

Filed Under: Recipes Tagged: Breakfast for Dessert, Carrot Cake, Dessert for Breakfast, Gluten-Free, Naturally Sweetened, Oatmeal, Oats, Recipes, Vegan-Friendly

Comments

  1. chaya says

    January 28, 2010 at 6:36 pm

    What a great breakfast to start the day with. One would have to be happy all day long.

    Reply
  2. Barbara says

    January 26, 2010 at 1:51 pm

    Super idea! You are brilliant. What is not to like? Breakfast, lunch or snack. I LOVE oats.

    Reply
  3. Joanne says

    January 26, 2010 at 11:37 am

    There is no such thing as too many oat recipes! Especially not when they are as delicious as this. I LOVE carrot cake. Perfect not-so-guilty way to eat it!

    Reply
  4. theUngourmet says

    January 26, 2010 at 9:35 am

    This is such a terrific idea!! You are just brilliant! I love oats and I’m always trying to come up with fun new ways to serve them. Can’t wait to try this one out on the family!

    Reply
  5. Barbara Bakes says

    January 25, 2010 at 9:30 pm

    Oh my goodness this would be a treat for breakfast!

    Reply
  6. Blond Duck says

    January 25, 2010 at 1:41 pm

    I’m the weird duckie who likes oats.

    Reply
  7. Juliana says

    January 25, 2010 at 11:15 am

    Faith, I can assure you that I’ll try this oat carrot recipe, we are eating oatmeal for breakfast, and this will be a totally a treat!

    Reply
  8. [email protected] says

    January 25, 2010 at 9:37 am

    Sounds like a terrific breakfast, I would love these carrot cake oats for sure!

    Reply
  9. Erica says

    January 25, 2010 at 7:43 am

    That sounds healthy, but delicious! Perfect breakfast!

    Reply
  10. MaryMh says

    January 25, 2010 at 2:56 am

    That’s very creative and very healthy. I would love that for breakfast. Must give this a try.

    Reply
  11. Lorraine @ Not Quite Nigella says

    January 25, 2010 at 12:08 am

    Hehe I’m convinced we share the same mind sometimes! I made a carrot cake dish the other day :D This looks absolutely wonderful Faith and would definitely get me up in the morning!

    Reply
  12. Ingrid says

    January 24, 2010 at 9:34 pm

    I like how you think! :)
    ~ingrid

    Reply
  13. Reeni says

    January 24, 2010 at 7:24 pm

    I have been eating oats religiously for breakfast almost every day. These look excellent! What a warming treat for a cold, winter morning.

    Reply
  14. Karine says

    January 24, 2010 at 7:05 pm

    That’s a great way to start the day! :)

    Reply
  15. lynn says

    January 24, 2010 at 3:21 pm

    This sounds like a winner. You think it’d work for breakfast, or is it more of a dessert?

    Reply
  16. Lucy says

    January 24, 2010 at 3:00 pm

    This recipe looks so delicious! Wish I had seen it sooner, must make it NEXT weekend for a gorgeous breakfast. Can’t wait :)

    Reply
  17. Karyn Bernard (French Charming) says

    January 24, 2010 at 4:56 pm

    OH MY GOODNESS…I just love this and I can’t wait to give it a try. I could eat carrot cake everyday but I think this would be a better alternative! Thanks for another fabulous recipe my sweet friend!

    Love and hugs,
    Karyn

    Reply
  18. Rosa says

    January 24, 2010 at 2:29 pm

    A gorgeous idea! That porridge is so original and looks mighty delicious!

    Cheers,

    Rosa

    Reply
  19. Velva says

    January 24, 2010 at 1:58 pm

    This is just the kind of comforting dish that I enjoy. I would have been happy to pull-up a chair and join you.

    Reply
  20. coco says

    January 24, 2010 at 12:12 pm

    this looks delicious! I agree, carrot cake is everyone’s indulgent dessert and why not adapt it to make it everyone’s meal! :D

    Reply

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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