For a creamier oatmeal, substitute milk or a non-dairy alternative for some of the water. Feel free to adjust the amount of spices to your preference. A pinch of cardamom or cloves would also be a welcome addition. The pecan topping can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. For a vegan option, substitute the butter with coconut oil and ensure the yogurt is plant-based.
Carrot Cake Oatmeal
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PREP TIME15 mins
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COOK TIME40 mins
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TOTAL TIME55 mins
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SERVING6 People
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VIEWS453
Imagine the comforting warmth of carrot cake transformed into a hearty and nourishing breakfast. This Carrot Cake Oatmeal is a symphony of textures and flavors, blending the wholesome goodness of steel-cut oats with the sweetness of apples, carrots, and spices. A truly delightful way to start your day, or a guilt-free dessert indulgence!
Ingridients
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Nutrition
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Carbohydrate38 g
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Cholesterol6 mg
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Fiber6 g
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Protein6 g
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Saturated Fat3 g
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Sodium67 mg
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Sugar15 g
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Fat14 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a large, heavy-bottomed saucepan, bring the water to a rolling boil. Gradually stir in the steel-cut oats. Reduce the heat to a gentle simmer and cook, stirring occasionally, until the oats begin to thicken (approximately 10 minutes).
02 Step
Recipe View Add the chopped apple, shredded carrot, raisins, ground cinnamon, ground nutmeg, ground ginger, and a pinch of salt to the simmering oats. Continue to simmer, stirring occasionally, until the oats are tender and the flavors have melded together beautifully (approximately 20 minutes).
03 Step
Recipe View While the oatmeal is simmering, prepare the pecan topping. In a skillet over medium-low heat, melt the butter. Add the chopped pecans and cook, stirring frequently, until they are fragrant and lightly browned (2-5 minutes).
04 Step
Recipe View Sprinkle the brown sugar over the toasted pecans in the skillet. Stir continuously until the sugar has melted and evenly coats the pecans, creating a luscious, caramelized topping.
05 Step
Recipe View To serve, spoon the carrot cake oatmeal into bowls. Generously top each serving with about 2 tablespoons of the caramelized pecan mixture and a dollop of creamy plain yogurt.
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Orion Walker
Feb 23, 2025This recipe is amazing! It's like having dessert for breakfast.
Kaden Jacobi
Apr 21, 2024I made this with almond milk and it was still delicious.
Abraham Fisher
Apr 3, 2024The caramelized pecans are the best part!
Allie Reynolds
Feb 25, 2024I added a little maple syrup and it was perfect.
Reyes Kessler
Apr 13, 2023This is now a staple in my breakfast rotation.
Obie Fay
Dec 30, 2022My kids loved this oatmeal. It's a great way to get them to eat carrots.