Carrot Cake Oatmeal

I can’t say that I love carrot cake, but I do like it.  Given the choice between regular (but good) cake and carrot cake, I would probably pick the regular cake.  On the other hand, if someone offers me carrot cake, I would still enjoy eating it.

Mike is rather indifferent about carrot cake.  I’m not sure he would even enjoy eating carrot cake if I made one for him.

Carrot Cake Oatmeal 3

That being said, I was making oatmeal for his breakfast and I was trying to use up carrots, so I decided to make carrot cake oatmeal for him.  It’s not like he hates carrot cake.  He simply just doesn’t go out of his way to eat it.Carrot Cake Oatmeal 1

Mike was pleasantly surprised by how delicious this oatmeal tasted.  The carrots make it slightly sweet and add a dimension of flavor to the oatmeal.  No need to add sugar.

Carrot Cake Oatmeal
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 1
  • 1 cup milk
  • ½ cup grated carrots
  • ½ cup rolled oats
  • ½ teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon molasses
  • 2 tablespoons walnuts
  1. Bring milk to a boil in a small pot, over medium high heat. Add the grated carrots to the milk. Once the milk has come to a boil, add the oats and reduce heat to medium. Cook until most of the liquid has been absorbed, about 5 minutes.
  2. Remove pot from heat. Add the vanilla extract, cinnamon, ginger and molasses to the oatmeal. Mix until well combined. Cover the pot and let stand for 1 minute.
  3. Serve hot, or refrigerate overnight and serve cold. Top the oatmeal with walnuts just prior to serving.


Adapted from The Oatmeal Artist

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