Holiday Breakfast In A Jiffy: Carrot Cake Oatmeal

by Angela (Oh She Glows) on December 21, 2010


As winter sets in and my desire for a hot breakfast grows, I find myself searching for the perfect bowl of hot oatmeal.


I’m pretty picky when it comes to hot oatmeal. If you have been reading the blog for a while now, you may remember that I used to dislike homemade hot oatmeal. There was just something about it that made my stomach feel off after eating.

But I don’t go down without a fight. I have been on a quest to make a hot oatmeal recipe that I would fall in love with and I think I have finally found my match. I attempted a couple carrot cake oatmeal recipes last winter, but they never turned out as good as I was hoping. This recipe finally got it right!

If you enjoy carrot cake, you will go absolutely crazy for this bowl of oatmeal. I could totally see this as a fun, quick, and easy holiday breakfast for families who are looking for something that tastes indulgent, but is packed with nutrients and a full cup of carrots per bowl.

IMG_6608-2 - Copy

I believe i t would turn any oatmeal hater into a fanatic with first bite.


Update recipe:


Carrot Cake Oatmeal

Vegan, gluten-free, oil-free, refined sugar-free, soy-free


This one is for all of the carrot cake fans! Creamy, crunchy, chewy, and sweet, this recipe packs in a full cup of carrots and a handful of healthy ingredients. This oatmeal is also wonderful as part of a holiday breakfast with loved ones (the serving size can be scaled up). I love serving it with Coconut Whipped Cream to take it over the top! This recipe is an updated version from my 2010 version.

Serves 2
Prep time
Cook time


For the oatmeal:
  • 1 cup (125 g) finely grated peeled carrot
  • 1 1/4 cups (310 mL) unsweetened almond milk, plus more as needed*
  • 1 tablespoon plus 1 teaspoon pure maple syrup
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • Dash ground nutmeg, to taste
  • Pinch fine sea salt
  • 1/2 cup (50 g) gluten-free rolled oats
  • 1 teaspoon pure vanilla extract
  • 1/4 to 1/2 teaspoon fresh lemon juice, to taste (optional)
Topping suggestions:


  1. Peel and finely grate the carrots on a box grater. (Use the finest grate, rather than the standard-sized one, so the carrot shreds are very small. This helps the carrot cook quickly and blend into the oats.)
  2. In a medium-sized pot over medium heat, whisk together the almond milk, maple syrup, cinnamon, ginger, nutmeg, and a pinch of salt until smooth.
  3. Stir in all of the grated carrots and oats. Bring to a low boil and then reduce the heat to medium to simmer. Cook, uncovered, for about 8 to 11 minutes, stirring frequently until thickened. Sometimes I stir in another tablespoon of almond milk if it's too thick.
  4. Remove from heat and stir in the vanilla extract. Portion into bowl(s).
  5. Garnish the oatmeal with your desired toppings and enjoy immediately. Leftovers can be stored in an airtight container in the fridge for a couple days. They are delicious cold, too!

Nutrition Information

Serving Size 1 of 2 small bowls | Calories 200 calories | Total Fat 4 grams
Saturated Fat 0 grams | Sodium 290 milligrams | Total Carbohydrates 35 grams
Fiber 5 grams | Sugar 12 grams | Protein 5 grams
* Nutrition data is approximate and is for informational purposes only.


  • * In lieu of almond milk, coconut milk is a fun alternative!

Carrot Cake Oatmeal (original recipe)

This one is for all of the carrot cake fans out there! Creamy, crunchy, chewy, and sweet, this recipe packs in a full cup of carrots and a handful of healthy ingredients that will keep you feeling full for hours and hours. This oatmeal is also wonderful as part of a holiday breakfast with loved ones. If you are adapting this recipe for several people, I suggest pouring the oats into a large casserole dish when they are ready, adding your toppings, and using a large spoon to scoop portions onto plates or bowls.

Yield: 2 servings


  • 1 heaping cup finely grated carrot (about 1 large)
  • 1 cup almond milk
  • 2 tbsp full-fat coconut milk cream (or use more almond milk)
  • 1 tsp ground cinnamon, to taste
  • 1/4 tsp ground ginger
  • 1/8th tsp ground nutmeg
  • pinch of salt
  • 1/2 cup regular oats
  • 1 tsp pure vanilla extract
  • 1/2 tsp lemon juice (optional)
  • 2 tbsp chopped walnuts, divided
  • 2 tbsp raisins, divided
  • 2 tbsp pure maple syrup
  • 1 tbsp sweetened shredded coconut, for garnish
  • 1 tbsp coconut milk cream + 1/2 tsp pure maple syrup, to garnish (optional)


Directions: Finely grate 1 heaping cup of grated carrots. You want to use the fine grate and not the large one so the carrot shreds are very small. This helps the carrot blend in more.

In a medium sized pot over medium heat, whisk together the almond milk, optional coconut milk cream, cinnamon, nutmeg, ginger, and a pinch of salt.

Stir in the grated carrots and oats. Adjust heat if necessary or bring heat to low if it starts to boil. Cook for about 8-9 minutes, stirring frequently. When the mixture has thickened up, remove from heat and stir in the vanilla extract, 1 tbsp walnuts, 1 tbsp raisins, and 2 tbsp of maple syrup. Remove from heat and portion into bowls.

Top the oatmeal with the remaining walnuts, raisins, and shredded coconut. If you are using coconut cream, you can mix a bit of the cream with maple syrup and drizzle on top of the oatmeal, as shown in the photo. Sprinkle with cinnamon for garnish.


Gather up the troops.


I urge you to make this recipe exactly as I wrote it above…it was that good!!!


Finely grate your carrot.


Gnaw on stump.

Who knew you could eat a heaping cup’s worth of carrot in a bowl of oats and it would taste amazing?

Heat over low-medium.


After cooking for about 8 minutes it will be nice and thick:


Pour into a bowl.


I picked up this cute mini casserole from Benix the other day and it makes the perfect oatmeal vessel!


The best part about the mini casserole dish is that you can pop the lid on and refrigerate any leftovers that you have. I had some leftover and I just ate it as a snack later on in the day, straight from the fridge!

Garnish with 1 tbsp of crushed walnuts and 1 tsp of shredded coconut. Sweetened coconut, if you are feeling downright crazy.


Now pour on the 1 tbsp of coconut milk cream + maple syrup mixture and drizzle your heart out!


This mixture tastes incredible. Silky, creamy, and sweet. It is the perfect topping for the carrot cake oats!


Want a bite?


I also tried this recipe making vegan overnight oats and it wasn’t as good as the cooked version. I will have to do some tweaking of the recipe…


I was feeling crazy, so I ventured outdoors for some pictures!



The great thing about oatmeal is that you can take it outside in the cold for a photoshoot, come back indoors, and it is still hot! bahaha.

My mini casserole dish got me thinking how great this recipe would be adapted for several servings and poured into a large casserole dish.

You could easily double, triple, quadruple (etc) the recipe to serve the amount of people that you need to. Then simply, pour the cooked oats into a large casserole dish, add your toppings, and use a large spoon to serve so others can scoop out their desired portion onto their plate.

I think it would be a wonderful holiday breakfast!


If you are looking for a delicious, healthy, and super quick holiday breakfast, you should give this one a shot.

Just be warned….an obsession may set in…


Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 30 comments… read them below or add one }

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Linda September 14, 2014 at 12:11 pm

Made this Carrot Oatmeal this morning, it was absolutely delicious


crishia October 2, 2014 at 3:32 pm

How would you go about adjusting this if you were to use quick oats?


Natalie October 22, 2014 at 10:35 pm

So I tried this recipe, but the result was a bit too bitter from the 1 tsp of cinnamon. I’d suggest reducing the amount of ground cinnamon to about 1/4 tsp. Will try it again, with less cinnamon :)


Bee November 2, 2014 at 7:13 am

Looks wonderful. What’s the nutritional info on this, I didn’t see it? I have a diabetic in the family.


Suzie k November 26, 2014 at 1:02 am

Had some leftover carrots and decided to make this recipe. Never would’ve imagined using carrots in my oatmeal but it turned out very tasty!


emmie February 2, 2015 at 11:39 am

we loved this recipe! i have made it several times and all the kids (aged 2 to 10), enjoyed it very much. we eat a lot of oatmeal around here, but when i make this, my kids say “mommy made the yummy oatmeal also wanted to share that i often make this using cow’s milk and it still turns out great


Etienne March 21, 2015 at 9:54 am

Fantastic recipe! And why should I keep that for a Holiday? I prepare it now for the second week-end in a row for me and my son, making this time a big batch. We love it. Amid this sea of women’s comments, well sorry, I’m a bloke. Thank you Angela for your amazing recipes! Etienne


Sarah May 5, 2015 at 7:53 pm

Hi! Can this be made the night before?


Willetta July 31, 2015 at 4:22 pm

Sound goooooooooooooooooood!


kp November 27, 2015 at 8:42 am

hi Angela,
can i replace regular oats with instant oats?


kp November 27, 2015 at 8:56 am

hi Angela, can i replace the regular oats with instant oats? thanks!


Cara December 23, 2015 at 12:39 am

How far in advance can I make this? If I make it 2 days before and leave it in the fridge, can it be reheated before serving?


Barbara February 12, 2016 at 10:54 am

Hi everyone,

This looks so so yummy – but – as I’m trying to lose weight I can’t
work out the calories in it. I’m afraid to make any cos I absolutely
know I’d LOVE it.

I’d be so grateful if anyone could let me know the calorific value of this
wonderful looking breakfast? PLEASE……..


Mygirlscallmeq April 15, 2016 at 1:41 pm

O.k soooooooo…. I just made this and it was extremely amazing. I followed all of the instructions didn’t change a thing. I have a family of 6 so 8 just need to triple the recipe. Thanks


Angela Liddon April 15, 2016 at 4:02 pm

I’m so happy to hear the recipe was a hit!


Jess May 16, 2016 at 9:44 am

When do I put the lemon juice in?


Angela Liddon May 19, 2016 at 8:35 am

Hi Jess, I’d add it in when you add in the vanilla extract, walnuts, raisins, and maple syrup.


Leonora November 12, 2016 at 8:00 am

Great recipes!!


Jordyn January 11, 2017 at 3:56 pm

Hi Angela,

This looks amazing! I’m in love with your overnight oatmeal power bowl from Oh She Glows Everyday right now. It’s super filling and really quick in the morning.

Could I “sprout” the oats and carrots overnight for this recipe for a quick breakfast as well?



Carolyn November 26, 2017 at 10:04 am

Just made for breakfast, excellent! I left out the coconut cream and the added a little vanilla protein powder to up the protein factor after it finished cooking. Ate the whole thing in one sitting without regrets! Will definitely make again


Angela (Oh She Glows) November 28, 2017 at 8:08 am

Hey Carolyn, Oh love your recipes tweaks! I’ll have to try it with some protein powder next time.


Nancy Starcevic December 28, 2017 at 8:19 am

Make this for my 2.5 year old and we loved it! Does it freeze well if I make a big batch?


Angela (Oh She Glows) December 31, 2017 at 8:42 am

Thank you Nancy! I haven’t tried freezing it before but I can’t see why not :)


Larke January 18, 2018 at 10:54 am

This is excellent! I’m out of vanilla so it’s the only ingredient I didn’t include but it’s still perfect!


Angela (Oh She Glows) January 18, 2018 at 2:38 pm

Hey Larke, So happy you tried this out and loved it! It’s one of my all-time favourite oatmeal recipes.


Andrea Romeyn February 2, 2018 at 12:24 pm

Hi! I’d love to share this recipe with my Heart of Winter CSA members. Is that ok?




Angela (Oh She Glows) February 2, 2018 at 12:27 pm

Hi Andrea, Thank you! Please send your inquiry to press[at] and we will help out.


Diana April 2, 2018 at 9:35 pm

I’ve never liked any oatmeal at all. Im going to try this because I’m wanting the nutrition. Thank you


Ceilidh April 9, 2018 at 6:02 am

I’ve been on an overnight oats kick and decided to make this “hot” oatmeal into a refrigerated version instead. I followed the recipe exactly as written but instead of cooking the oatmeal on the stovetop, I instead put everything in a bowl and set it in the fridge overnight. As suggested I used the small side of my box grater for grating the carrots which I think did give it a better texture than using the standard holes. This way, the carrots didn’t need cooking either and tasted fine the next morning without being heated. I’d have two suggestions for anyone else wanting to make this recipe into overnights oats in the future: 1.) cut the amount of liquid down to 1 cup & 2.) I felt this recipe really served 1 person as opposed to the 2 servings suggested. It may have been a bit much for one person, but I feel like 2 people would have gone hungry otherwise. Maybe a good sub would be 1/3 cup oatmeal and 2/3 cup milk per person?


Angela (Oh She Glows) April 9, 2018 at 7:20 am

Hey Ceilidh, Thank you so much for your feedback! I love that you turned it into overnight oats.


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