Carrot Cake Oatmeal

Carrot Cake Oatmeal

This Carrot Cake Oatmeal is like a piece of cake, but in healthy breakfast form! A filling, flavorful morning meal with a serving of veggies!

Table of Contents

Why you will LOVE This RecipeHealthy Ingredients Ingredients NeededHow to make Carrot Cake OatmealOther Topping Suggestionsmore healthy breakfast recipes:Carrot Cake OatmealFor This Recipe, I recommend:

Why you will LOVE This Recipe

Let’s talk about healthy breakfasts! If you’re like me, you LOVE a delicious breakfast, but want it to be something nourishing, filling, AND delicious. I mean, is that too much to ask? Here at FFF, that’s a resounding NO! There are SO many healthy breakfast ideas to choose from around here and oatmeal tops the list! Whether you are craving some chia seed oatmeal, pumpkin oatmeal muffins or healthy cinnamon roll protein oatmeal, I’m your girl! Today’s carrot cake oatmeal recipe brings all the best of vegan carrot cake and combines it with oatmeal to make a dessert-in-a-bowl type of breakfast that you will LOVE! It’s made with better-for-you ingredients and is downright delicious.

Healthy Ingredients 

When I was developing this carrot cake oatmeal vegan recipe, I wanted to be sure that I made a GREAT tasting recipe that was also healthy. Here are some ingredients I used and why they are healthy:

Unsweetened Almond Milk: This type of nut milk is a fantastic cow’s milk replacement because it is dairy free, sugar free, and loaded with protein! 

Fruits and Veggies: This oatmeal contains carrots, pineapple, raisins AND coconut. Fruits are high in vitamins, fiber and minerals and are very good for our bodies!

Pecans: Nuts are a fantastic snack choice, so I LOVE incorporating them into recipes. Pecans are loaded with protein and healthy fat, while also adding flavor AND texture to your bowl of oatmeal! What’s not to love?!

Ingredients Needed

Now that you’re on board the carrot cake instant oatmeal train, it’s time to gather everything you will need to make it a reality! Here’s the full rundown:

Water Grated CarrotOld Fashioned Rolled Oats (GF if needed)Crushed PineappleGolden RaisinsCinnamonNutmegUnsweetened Almond MilkBrown SugarCoconut FlakesDiced PecansHow to make Carrot Cake Oatmeal


Place the water and carrots in a small saucepan, simmering and softening the carrots. 


Stir in the oats, pineapple, raisins, cinnamon and nutmeg and bring the mixture to a boil. Boil for a minute, then reduce the heat and allow the mixture to simmer and thicken up for a little while. 


Once the mixture is mostly thickened up, add in the milk and stir until everything is nice and creamy. Remove the oatmeal from heat at this point and stir in the brown sugar, pecans and coconut flakes. 


Serve up your oatmeal while hot and enjoy!

Other Topping Suggestions

If you want to jazz up your bowl of carrot cake oatmeal a little bit more, consider adding some more toppings to make it just how you like it! You could start by adding a swirl of your favorite nut butter to the oatmeal- I think almond or pecan butter would be absolutely delicious mixed into it! If you want to add a little more crunch to the oatmeal, chop up some more nuts of your choice and sprinkle them on top. Any way you enjoy this oatmeal, it’s sure to be delicious!

more healthy breakfast recipes:

healthy peanut butter oatmeal breakfast bars recipewhole30 breakfast casserolepaleo sweet potato breakfast bowl


Carrot Cake Oatmeal

This Carrot Cake Oatmeal is like a piece of cake, but in healthy breakfast form! A filling, flavorful morning meal with a serving of veggies!

Course BreakfastCuisine American

Cook Time 10 minutesTotal Time 10 minutes

Servings 1 Person
Calories 534kcal
Author Taylor Kiser

Ingredients1 1/4 Cups Water1/2 Cup Grated carrot1/2 Cup Rolled old fashioned oats (GF oats)1/3 Cup Crushed pineapple2 Tbsp Golden raisins1/2 tsp Cinnamon1/4 tsp Nutmeg1/2 Cup Unsweetened almond milk2 Tbsp Brown sugar1 Tbsp Toasted Coconut flakes1 Tbsp Diced pecans
InstructionsHeat the water and carrots in a medium pot over medium hit and bring to a simmer. Simmer for 2-3 minutes to soften the carrots. Stir in the oats, pineapple, raisins, cinnamon and nutmeg and bring to a boil. Boil for 1 minute then reduce the heat to medium and simmer until it begins to thicken, about 5 minutes. Once most of the liquid is absorbed, stir in the milk and simmer for just a minute or two until slightly thickened and creamy. Remove from heat and stir in the brown sugar, coconut flakes and pecans. DEVOUR!

NutritionCalories: 534kcal | Carbohydrates: 97g | Protein: 9g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 237mg | Potassium: 779mg | Fiber: 11g | Sugar: 57g | Vitamin A: 10740IU | Vitamin C: 12mg | Calcium: 269mg | Iron: 3mg

For This Recipe, I recommend:

Medium PotGround CinnamonUnsweetened Almond MilkSpatula


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