Carrot Cake Oatmeal

VegetarianOne Pan

Carrot Cake Oatmeal Photo

Carrot Cake Oatmeal

Yield: 2
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Ingredients

  • 4 medium carrots, finely grated
  • 2 cups water
  • 1/8 teaspoon sea salt
  • 1 cup rolled oats
  • 1/4 cup raisins
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 4 Tablespoons GO VEGGIE classic plain cream cheese
  • 1 teaspoon lemon peel (zest)
  • 1/4 cup chopped pecans
  • 1/4 cup toasted coconut flakes or shredded coconut

Instructions

  1. Add the carrots, water, and salt to a medium saucepan set over high heat; bring to a boil.
  2. Stir in the oats, raisins, vanilla, and cinnamon. Reduce the heat to medium and cook, stirring occasionally, until the oats are soft and the liquid has absorbed. Stir in the cream cheese and lemon zest.
  3. Divide the oatmeal between two bowls. Top with pecans and coconut. Serve immediately.

Notes

This oatmeal is best served immediately, but it can also be refrigerated and reheated for an easy make ahead breakfast. The oatmeal will thicken as it sits, so add a splash of unsweetened coconut milk before reheating to help thin it out.

Nutrition Information

Amount Per Serving Calories 524Total Fat 30gSaturated Fat 13gCholesterol 32mgSodium 434mgFiber 11gSugar 20gProtein 11g

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Carrot cake oatmeal wraps all the flavors of the classic dessert – right down to the cream cheese topping – into a nutritious breakfast.

I created this recipe for my client, GO VEGGIE. Thank you for supporting the brands that keep me inspired in the kitchen. 

Creamy Carrot Cake Oatmeal with Cream Cheese and Coconut

Earlier this year, Shawn mentioned that he was craving carrot cake. Then we started noticing it everywhere – in the bakery case at our favorite diner, as the featured flavor at the frozen yogurt shop, even carrot cake energy bars. It didn’t take long for me to start craving it, too!

In honor of American Heart Month, I decided to incorporate the flavors of carrot cake into a steamy pot of oatmeal. This is easily the most delicious oatmeal I’ve ever made, and has quickly become one of my favorite breakfasts. (If you love carrot cake, be sure to check out my carrot cake granola, too!)

Creamy Carrot Cake Oatmeal with Cream Cheese and Coconut

How to Make Carrot Cake Oatmeal

To make this carrot cake oatmeal, start by finely grating 4 carrots. This recipe serves two, which means there’s a full serving of carrots in each portion! Add the carrots and two cups of water to a saucepan, and bring it to a boil. Once the water is boiling, stir in your oats, raisins, vanilla bean paste, and cinnamon. The carrots melt into the oats as they cook, giving them ton of flavor and a beautiful orange color.

Right before the oatmeal is finished is when things really start to get good. Add GO VEGGIE classic plain cream cheese alternative and fresh lemon zest. The cream cheese makes the oatmeal extra rich and adds the classic cream cheese frosting favor that’s a key component of any decent piece of carrot cake. GO VEGGIE’s vegan cream cheese melts into the oats really easily, and I love that it has less saturated fat than traditional cream cheese and is cholesterol free.

You can stop right there, but I love adding some extra toppings to my bowl for even more flavor and texture. Sprinkle on chopped pecans, toasted coconut, and even more raisins.
Creamy Carrot Cake Oatmeal with Cream Cheese and Coconut

Carrot Cake Oatmeal

Carrot Cake Oatmeal

Yield: 2
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Ingredients

  • 4 medium carrots, finely grated
  • 2 cups water
  • 1/8 teaspoon sea salt
  • 1 cup rolled oats
  • 1/4 cup raisins
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup GO VEGGIE classic plain cream cheese
  • 1 teaspoon lemon zest
  • 1/4 cup chopped pecans
  • 1/4 cup toasted coconut flakes or shredded coconut

Instructions

  1. Add the carrots, water, and salt to a medium saucepan set over high heat; bring to a boil.
  2. Stir in the oats, raisins, vanilla, and cinnamon. Reduce the heat to medium and cook, stirring occasionally, until the oats are soft and the liquid has absorbed. Stir in the cream cheese and lemon zest.
  3. Divide the oatmeal between two bowls. Top with pecans and coconut. Serve immediately.

Notes

This oatmeal is best served immediately, but it can also be refrigerated and reheated for an easy make ahead breakfast. The oatmeal will thicken as it sits, so add a splash of unsweetened coconut milk before reheating to help thin it out.

Love this Recipe?

Please leave a comment on the blog or share a photo on Pinterest

By on February 27th, 2017

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook.

More posts by this author.

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