Carrot cake oatmeal is like having dessert for breakfast.
Shredded carrots and warm seasonings are stirred into a hearty bowl of oatmeal with a swirl of homemade cream cheese yogurt on top.
Ingredients for Carrot Cake Oatmeal
Carrot cake oatmeal tastes like dessert for breakfast! It’s an easy-to-cook morning meal that’s packed with protein, fiber, and good all-day-energy.
- Oatmeal – This recipe uses old-fashioned oats, also known as rolled oats, as they have the best texture. You can use quick oats but may have to adjust the milk/water.
- Carrots – Shred the carrots on the larger side of a box grater before adding to the oatmeal.
- Liquid – I use a combination of water and milk to make these oats nice and creamy. Any type of milk can be used.
- Add ins – Add in anything you like to add to carrot cake. I love raisins and chopped nuts. Try pecans, almonds, coconut or pineapple.
The Best Topping
This carrot cake oatmeal is topped with a cream cheese yogurt that resembles frosting. It’s pprotien packed and delicious. Be sure to let the cream cheese soften for faster whipping.
How to Make Carrot Cake Oatmeal
Easy and delicious is what this cozy breakfast recipe is all about!
- Simmer the oats with water, milk, brown sugar, cinnamon, carrots, and raisins.
- While the oatmeal is cooking, the cream cheese yogurt.
- Stir in the butter and nuts and top with the cream cheese yogurt.
Storing and Reheating Oatmeal
- Keep leftover carrot cake oatmeal in a covered container in the refrigerator for up to 4 days. Cream cheese yogurt should be stored separately.
- Reheat portions in the microwave or on the stovetop, adding milk as needed.
- Freeze portions in zippered bags for up to a month and thaw overnight in the refrigerator.
- Cream cheese yogurt is also delicious spread over waffles, or used as a dip for French toast sticks.
Got Oats?
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Carrot Cake Oatmeal
Start your morning off right with this sweet and creamy carrot cake oatmeal with a cream cheese yogurt swirl!
Cream Cheese Yogurt
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In a medium saucepan over medium heat, bring water, milk, brown sugar, cinnamon, vanilla extract, and salt to a boil. (Keep an eye on it to ensure it doesn’t boil over)
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Add the oats, carrots, and raisins, reduce the heat to medium low, and let simmer for 18 to 21 minutes stirring frequently so the milk doesn’t burn.
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While the oatmeal is cooking, in a small bowl whisk the cream cheese until fluffy and smooth. Gradually add the yogurt, stirring after each addition. Stir in the cinnamon.
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Remove the oats from the heat and stir in walnuts and butter. Top with the cream cheese and additional walnuts if desired.
Leftover oatmeal can be stored in an airtight container in the fridge for up to 4 days. Reheat on the stovetop with a little bit of milk, stirring until heated through.
Calories: 370 | Carbohydrates: 51g | Protein: 10g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 211mg | Potassium: 490mg | Fiber: 5g | Sugar: 25g | Vitamin A: 5752IU | Vitamin C: 2mg | Calcium: 183mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast
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