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Carrot Cake Oatmeal

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2


  • 4 medium carrots finely grated
  • 2 cups water
  • teaspoon sea salt
  • 1 cup rolled oats
  • ¼ cup raisins
  • 1 teaspoon vanilla bean paste or vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ cup GO VEGGIE classic plain cream cheese
  • 1 teaspoon lemon zest
  • ¼ cup chopped pecans
  • ¼ cup toasted coconut flakes or shredded coconut


  • Add the carrots, water, and salt to a medium saucepan set over high heat; bring to a boil.
  • 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.
  • Divide the oatmeal between two bowls. Top with pecans and coconut. Serve immediately.


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.