Carrot Cake Oatmeal

Carrot cake inspired oatmeal with raisins, warming spices, walnuts and cream cheese. Easy to make in saucepan or in a microwave and a perfect for breakfast or mid afternoon snack.

Why make this recipe?

• a healthy way to have a carrot cake for breakfast!
• low in sugar
• easy to make on a hob or in a microwave

MORE BREAKFAST OATMEAL RECIPES

• Brownie Batter Breakfast Porridge >>
• Apple Oatmeal >>
• Overnight Oats with Peanut Butter >>
• Chocolate & Strawberry Overnight Oats >>

What makes this recipe work

The combination of the warming mixed spice, raisins and the toppings with cream cheese and walnuts are just perfect.

My top tips on making this recipe successfully the first time round

Don’t let the oats burn or catch too brown when you cook them on the hob or let them to overflow in the microwave. Make sure that you stir the pot!

Allergies & dietary requirements

This recipe includes dairy, gluten and nuts, but you can make the following quick changes to suit your diet.

Gluten – Free – use gluten free oats

Dairy Free – use plant based milk and cream cheese or yoghurt (if using)

Vegan – use plant based milk and cream or yoghurt (if using)

Ingredients & Possible Substitutions

1/2 cup oats regular or gluten-free

1 1/2 cups milk dairy or no dairy plant based milk of your choice – almond, rice

1 medium carrot grated roughly ( you can also replace some of the carrot with fresh or frozen courgette)

2 tablespoons seedless raisins more or less to taste (or raisins or dried currants alternatives)

pinch of salt

pinch ground nutmeg

pinch ground cloves

1/4 teaspoon cinnamon

1/4 cup walnuts chopped

cream cheese or white yoghurt to use as a toping – optional (regular or dairy free)

1 tablespoon butter optional – to taste

1 tablespoon brown sugar or homemade brown sugar syrup optional – to taste

How to make carrot cake oatmeal

Peel and grate the carrot.

Measure out all the dry ingredients – oats, cinnamon, nutmeg, cloves, salt, raisins and add them to a medium size saucepan.

Stir in the grated carrots and add the milk.

Bring to boil and then leave to simmer for 5-10 minutes, stirring a bit to make sure that the oatmeal doesn’t burn.

Alternatively, you can cook the oatmeal in a microwave – about 5 minutes on high speed, but do check and stir every 1-2 minutes.

Check that the carrots are cooked through and add more milk if the oatmeal is getting too thick.

Add butter and brown sugar if you want to (but the raisins usually make the oatmeal sweet enough)

Serve hot in a bowl, topped up with a cream cheese (mixed with a little bit of icing sugar, if you like) and chopped walnuts.

Serving size

This recipe makes one good sized portion. If you are cooking for more people just double or triple the recipe. In my experience, tripling the recipe is usually sufficient for 4 portions.

Can this recipe be made in advance?

Oatmeal can go a bit funny (aka congeal) if left to cool down. If you can’t finish your oatmeal or you want to make it in advance, make the oatmeal only, but don’t add any toppings. When you are ready to eat it, warm the carrot cake oatmeal through and add your toppings.

How to store this recipe

Can I freeze

It’s possible to freeze oatmeal, but if you do this, don’t include the toppings. Make your oatmeal, leave it to cool down and using a freezer safe container, freeze it for up to 3 months. When you are ready to eat your oatmeal, defrost it overnight in the fridge or use the defrost setting on your microwave.

How to re-heat oatmeal

In the microwave – Using a microwave suitable container or a bowl, heat the oatmeal in a short burst of 20 seconds at a time, stiring every time.

On the hob – add a little bit of milk or water to the oatmeal and heat up in the small saucepan on a very low heat. Stir slowly to make sure that the oatmeal warms through. You don’t need to cook it, just warm it gently.