Carrot Cake Oatmeal To Fill You Up On Busy Mornings

The right breakfast can set you up for success on busy mornings. You need something filling (think fiber, protein and healthy fats) to keep your energy levels up throughout the day. It must also be easy and quick to make, so you don’t have to spend too much time in the kitchen. And to top it all off, a delicious flavor is a must! Enter our carrot cake oatmeal. Warm, flavorful and full of fiber and healthy fats, this filling breakfast is sure to leave you feeling energized and satisfied for hours. The best part—it’s customizable (make swaps according to your preferences) and takes only 10 minutes to whip up. Here’s a foolproof recipe to make your own carrot cake recipe. We’ll also help you troubleshoot some common issues and provide some variations for you to try. In no time, your breakfast routine will be more enjoyable—and more nutritious!

Ingredients For Carrot Cake Oatmeal

First things first, what goes into this delicious breakfast meal?

Carrots

A rich source of beta-carotene, which is converted to vitamin A that helps support your immune system and eye health, these root vegetables are also loaded with fiber and other vitamins (3). Grate or shred them to add a subtle sweetness. Without them, this oatmeal won’t have that signature carrot cake flavor. 

Oats

A superfood, they provide energy-sustaining complex carbohydrates and loads of dietary fiber. You’ll want to use rolled oats here, as they give the oatmeal a better texture. 

Walnuts

These crunchy nuts are rich in healthy fats and omega-3 fatty acids which may help improve heart health and reduce inflammation (4). 

Cinnamon

A warm and fragrant spice, it adds an incredible flavor to this breakfast and may even help regulate your blood sugar levels (5). Plus, it’s a signature ingredient in any carrot cake recipe. 

Milk

We use cow’s milk for a creamy, comforting texture, but you can also use almond or oat milk or any other type of milk if you prefer. This is the base liquid that’ll help the oats cook and come together.

Read More: Pumpkin Oatmeal Muffins – Healthy Treat For Your Body And Mood

Water

A few tablespoons of water helps the oats cook evenly and makes the oatmeal more flavorful. Plus, it also prevents any lumps or clumps from forming. 

Salt

A pinch of salt helps bring out the sweetness of the carrots and balance out all the flavors. 

Raisins

Added for a pop of sweetness. They are also a great source of iron and antioxidants. You can substitute another type of dried fruit or omit them if you prefer or if you don’t have raisins.

Canned Crushed Pineapple

Elevate your oatmeal to a whole new level with this tropical sweet-tart flavor. Pineapples also tenderize the carrots and add nutrients like vitamin C and manganese.

Carrot Cake Oatmeal Recipe (1)

This recipe makes one serving, but feel free to double or triple the ingredients to feed more people.

Ingredients:

• 1/2 cup carrots, finely grated
• 1 cup water
• 1/4 tsp. salt
• 1/2 cup old fashioned rolled oats
• 1/3 cup raisins
• 1 1/2 tsp. ground cinnamon (or less if preferred)
• 1/2 tsp. Allspice
• 2 tsp. vanilla extract
• 1/4 cup walnuts, chopped (plus more for garnish)
• 1/4 cup crushed pineapple
• 2 Tbsp. brown sugar (or honey) (plus more for garnish)
• 1/2 cup milk (cows milk or non dairy option of your choice)

Instructions:

1. In a medium saucepan, bring the water and salt to a boil. Once boiling, add the carrots and salt. Simmer for 2 minutes to soften the carrots. 
2. Add the oats, raisins, cinnamon, vanilla extract, walnuts, crushed pineapple, and allspice. Stir to combine.
3. Reduce heat to low-medium and cook for about 5 minutes, or until the oats are cooked through.  
4. Stir in the brown sugar (or honey) and milk. Cook for an additional 2 minutes, or until all the liquid is absorbed. 
5. Transfer the oatmeal to a bowl and garnish with more walnuts, brown sugar (or honey), and carrots. Enjoy! 

Nutritional information: Calories: 394 kcal, Carbohydrates: 35g, Protein: 8g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 2g, Cholesterol: 7mg, Sodium: 304mg, Potassium: 624mg, Fiber: 8g, Sugar: 24g, Vitamin C: 7mg, Calcium: 184mg, Iron: 3mg

This recipe is courtesy of krollskorner.com

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Overnight Carrot Cake Oatmeal (1)

Stovetop oatmeal can be a hassle during busy mornings. To save time, you can make this carrot cake oatmeal the night before.

Unlike traditional oatmeal, this version is much tastier and creamier when eaten cold. Just make sure to add a bit more liquid than you would for hot oatmeal. 

Ingredients:

• 1/2 cup carrots, finely grated
• 1 cup water
• 1/4 tsp. salt
• 1 cup old fashioned rolled oats
• 1/3 cup raisins
• 1 1/2 tsp. ground cinnamon (or less if preferred)
• 1/2 tsp. allspice
• 2 tsp. vanilla extract
• 1/4 cup walnuts, chopped 
• 1 tbsp chia seeds
• 1 1/4 cup milk 
• 1/4 cup canned crushed pineapple 
• 2 Tbsp brown sugar (or maple syrup)

Instructions:

1. In a medium bowl, mix together 1/2 cup carrots, 1 cup water, 1/4 tsp. salt, 1 cup old-fashioned rolled oats, 1/3 cup raisins, 1 1/2 tsp. ground cinnamon, 1/2 teaspoon allspice, 2 teaspoons vanilla extract,1/4 cup walnuts, and 1 tablespoon chia seeds
2. Pour 1 1/4 cups of milk over the oatmeal mixture and stir to combine.
3. Add 1/4 crushed pineapple, 2 Tbsp brown sugar (or maple syrup) and stir again. 
4. Cover the bowl with plastic wrap or a lid and place in the fridge overnight. You may need to add a bit more milk if it has absorbed all the liquid by morning. 
5. In the morning, stir and enjoy it cold or heat up in the microwave for a warm, comforting breakfast. 
6. Garnish with walnuts, brown sugar (or maple syrup) and carrots.

Nutritional information: Calories: 394 kcal, Carbohydrates: 35g, Protein: 8g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 2g, Cholesterol: 7mg, Sodium: 304mg, Potassium: 624mg, Fiber: 8g, Sugar: 24g, Vitamin C: 7mg, Calcium: 184mg, Iron: 3mg

This recipe is courtesy of krollskorner.com

Read More: Banana Baked Oatmeal: The Perfect Nutritional Start To Your Day

Carrot Cake Oatmeal Bake (1)

Carrot cake baked oatmeal is a delicious and comforting way to get your morning dose of veggies.

Baking solves texture issues like mushy oatmeal or clumpy ingredients in one fell swoop. Granted, it’s more time consuming but as part of a meal prep, this recipe is a real time-saver.

Ingredients:

• 1/2 cup carrots, finely grated
• 1 cup water
• 1/4 tsp. salt
• 1 1/2 tsp baking powder
• 4 Tbsp melted butter 
• 1 large egg
• 2 1/2 cup old fashioned rolled oats
• 1/3 cup raisins
• 1 1/2 tsp. ground cinnamon (or less if preferred)
• 1/2 tsp. allspice
• 2 tsp. vanilla extract
• 1/4 cup walnuts, chopped (plus more for garnish)
• 1/4 cup crushed pineapple
• 2 Tbsp. brown sugar (or honey) (plus more for garnish)
• 2 1/2 cup milk (cows milk or non dairy option of your choice)

Instructions:

1. Preheat the oven to 375 F/190 C and grease a 8×8 baking dish.
2. In a medium bowl, stir together oats, shredded carrots, baking powder, salt, raising, walnuts, brown sugar, cinnamon and allspice.
3. In a separate bowl, whisk together pineapple, vanilla extract, melted butter, egg, and milk. 
4. Pour the wet ingredients into the dry ingredients and stir until combined.
5. Pour the oatmeal mixture into the greased baking dish and spread evenly.
6. Bake in the preheated oven for 40-45 minutes, or until golden.
7. Let cool slightly and garnish with walnuts , brown sugar (or honey), and a dollop of yogurt. 

Note – to make vegan baked oatmeal, replace the egg with 1 mashed banana and use a non-dairy milk of your choice.

Nutritional information: Calories: 394 kcal, Carbohydrates: 35g, Protein: 8g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 2g, Cholesterol: 7mg, Sodium: 304mg, Potassium: 624mg, Fiber: 8g, Sugar: 24g, Vitamin C: 7mg, Calcium: 184mg, Iron: 3mg

This recipe is courtesy of krollskorner.com

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Carrot Cake Oatmeal Cookies (2)

What happens when you need a healthy mid-morning snack? You make carrot cake oatmeal cookies! Combining the sweetness of carrots and cinnamon with the creamy texture of oats, these cookies are a perfect snack to get you through the day. 

Ingredients:

• 1 cup (100g) instant oats 
• ¾ cup (90g) whole wheat or gluten-free flour 
• 1 ½ tsp baking powder
• 1 ½ tsp ground cinnamon
• ⅛ tsp salt
• 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
• 1 large egg, room temperature
• 1 tsp vanilla extract
• ½ cup (120mL) pure maple syrup
• ¾ cup (68g) grated carrots (about 1 smallish medium, peeled first!)

Instructions:

1. Preheat the oven to 325°F (163°C) and line two large baking sheets with parchment paper or silicone baking mats. Set aside.
2. In a medium bowl, add the oats, flour, baking powder, cinnamon and salt. Whisk together until combined.
3. In a separate bowl, whisk together the melted coconut oil or butter, egg and vanilla extract until combined. Then whisk in the maple syrup until completely combined.
4. Pour the wet ingredients into the dry ingredients and stir until combined. Fold in the grated carrots.
5. Cover with plastic wrap and chill in the refrigerator for 30 minutes.
6. Roll the dough into ~1 ½ Tbsp-sized balls and place onto the prepared baking sheets about 2 inches apart.
7. Gently flatten each cookie with your fingers and sprinkle with additional oats, if desired.
8. Bake for 12-14 minutes or until the edges are lightly golden brown. Transfer cookies to a baking rack immediately to cool completely. Enjoy!

Nutritional information: Calories: 96, Calories from Fat: 23.4, Total Fat: 2.6 g, Saturated Fat 1.2g, Unsaturated Fat: 1.1g, Cholesterol: 17.7mg, Sodium: 82.7 mg, Total Carbohydrate: 17.0g, Dietary Fiber: 1.6g, Sugars: 7.1g, Protein 2.1g

This recipe is courtesy of amyshealthybaking.com

Troubleshooting Your Carrot Cake Oatmeal Recipes

Working with oats can be tricky, so here are a few tips to get the best results from your carrot cake oatmeal recipes: 

Why Is My Carrot Cake Oatmeal Too Gluey?

There’s a fine line between a creamy bowl of oatmeal and gluey oatmeal soup. The amount of liquid you use could be the culprit behind this problem.

Using enough water or milk will help the oats cook evenly, but if you use too much liquid, your oatmeal will become gluey. Note that milk tends to make thicker, stickier oatmeal, so use extra water if you’d like a thinner consistency.

A good strategy is to follow the directions for the amount of water, then add only a splash of milk for extra creaminess. This should help you avoid the gluey oatmeal trap.

Another reason your oatmeal may come out gluey is if you’re over stirring.

Stirring the oatmeal too much can cause the oats to break down and become gluey. Once you’ve added all the ingredients, just give it a few stirs and let the oatmeal cook. 

Why Are My Oats So Mushy?

If you’ve cooked your oats for too long, it will lead to a mushy texture. To make the perfect bowl of oatmeal, keep an eye on your oats, and remove them from the heat when they reach your desired consistency.

Also, when you add your oats to the water or milk, make sure it’s boiling. This helps ensure that your oats will cook evenly and not become mushy.  Pouring oats into cold water and bringing it to a boil will result in overcooked and mushy oats.

Why Is My Carrot Cake Oatmeal Too Dry?

Oatmeal doesn’t stop cooking as soon as you take it off the stove.

As it cools, it will continue to absorb liquid, so if your oatmeal is too dry, it may be because you left it in a hot pot for too long. To avoid this, try stirring in some extra liquid as soon as you take your oatmeal off the heat and serve it immediately.

For oatmeal cookies, don’t let them cool too long on the baking sheets. Transfer them to a cooling rack as soon as they come out of the oven to prevent over-drying.

If you’re making baked oatmeal, make sure to use the ingredients listed in the recipe and measure them accurately. Too much flour or oats can make the final product dry and crumbly.

Measuring oats for a baked recipe isn’t just scooping from the bag. To get an accurate measurement, measure oats by weight for best results.

Alternatively, scoop the oats into the measuring cup, then level them off with a knife or spoon. This will help ensure that you don’t end up with too many oats and a dry oatmeal dish.

Finally, if you’re making overnight oats, make sure to use enough liquid. Overnight oats need to rest for several hours in the refrigerator, so make sure to use plenty of liquid so the oats can plump up as they absorb the liquid. 

The Bottom Line

Carrot cake oatmeal recipes can be tricky, but with the right tips and tricks, you can make a delicious bowl of oats every time. Turn to this troubleshooting guide if anything goes wrong, and before you know it, you’ll be a carrot cake oatmeal pro.