Easy Carrot Cake Oatmeal Recipe in Less Than 10 Minutes Recipe

Introduction

This easy carrot cake oatmeal brings all the cozy flavors of a carrot cake into a warm, comforting breakfast. Ready in less than 10 minutes, it’s a nutritious and delicious way to start your day.

Ingredients

• 1 small carrot (peeled and finely grated, about 1/4 cup packed)
• 1 cup water
• 1/3 cup quick-cooking oats
• 1 tablespoon raisins
• 2 tablespoons unsweetened shredded coconut
• 2 tablespoons pecans or walnuts, chopped (divided)
• 1/2 teaspoon ground cinnamon
• 1 pinch ground nutmeg
• 1 pinch ground cloves
• 1 pinch ground ginger
• 1 pinch sea salt
• 1/2 tablespoon honey or maple syrup
• 1/2 teaspoon pure vanilla extract
• 2 tablespoons heavy cream or coconut milk

Instructions

1. Step 1: Add the grated carrot and water to a small saucepan. Bring to a boil over medium heat, then boil uncovered for 3 minutes, stirring occasionally.
2. Step 2: Stir in the quick-cooking oats and cook until the oats absorb the liquid, about 1 minute, stirring constantly.
3. Step 3: Add the raisins, shredded coconut, 1 tablespoon of chopped pecans, cinnamon, nutmeg, cloves, ginger, sea salt, honey (or maple syrup), and vanilla extract. Mix well.
4. Step 4: Transfer the oatmeal to a bowl. Top with the heavy cream (or coconut milk) and the remaining tablespoon of chopped pecans.
5. Step 5: Serve warm and enjoy a comforting, flavorful breakfast.

Tips & Variations

• Use maple syrup instead of honey to make this recipe vegan-friendly.
• Substitute quick-cooking oats with rolled oats, but increase cooking time by a few minutes.
• Add a sprinkle of ground flaxseed or chia seeds for extra nutrition.
• Swap pecans for walnuts or almonds depending on your preference.

Storage

Store leftover oatmeal in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or milk to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this oatmeal ahead of time?

Yes, you can prepare it the night before and refrigerate. Reheat with a little extra liquid for a quick breakfast.

Is this recipe suitable for vegans?

It can be made vegan by using maple syrup instead of honey and substituting heavy cream with coconut milk.

Easy Carrot Cake Oatmeal Recipe in Less Than 10 Minutes Recipe

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4.4 from 121 reviews

This Easy Carrot Cake Oatmeal recipe delivers the comforting flavors of classic carrot cake in a nutritious and quick breakfast bowl. Ready in less than 10 minutes, it combines grated carrots, warm spices, oats, raisins, nuts, and a touch of sweetness for a delicious start to your day.

• Author: Lena
• Prep Time: 3 minutes
• Cook Time: 6 minutes
• Total Time: 9 minutes
• Yield: 1 serving 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Oatmeal Base

• 1 small carrot (peeled and finely grated, about 1/4 cup packed)
• 1 cup water
• 1/3 cup quick-cooking oats

Mix-Ins & Flavorings

• 1 tablespoon raisins
• 2 tablespoons unsweetened shredded coconut
• 2 tablespoons pecans or walnuts (chopped, divided)
• 1/2 teaspoon ground cinnamon
• 1 pinch ground nutmeg
• 1 pinch ground cloves
• 1 pinch ground ginger
• 1 pinch sea salt
• 1/2 tablespoon honey or maple syrup
• 1/2 teaspoon pure vanilla extract

Toppings

• 2 tablespoons heavy cream or coconut milk
• Remaining 1 tablespoon pecans (for topping)

Instructions

1. Cook Carrots: Add the peeled and finely grated carrot along with 1 cup of water into a small saucepan. Bring to a boil over medium heat and let it boil uncovered for 3 minutes, stirring occasionally to soften the carrots.
2. Cook Oats: Stir in 1/3 cup quick-cooking oats into the boiling carrot and water mixture. Cook while stirring constantly until the oats absorb the liquid, about 1 minute.
3. Add Mix-Ins: Mix in 1 tablespoon raisins, 2 tablespoons shredded coconut, 1 tablespoon chopped pecans, 1/2 teaspoon cinnamon, and a pinch each of nutmeg, cloves, ginger, and sea salt. Then add 1/2 tablespoon honey and 1/2 teaspoon vanilla extract, stirring well to combine.
4. Serve: Transfer the oatmeal to a bowl, drizzle with 2 tablespoons heavy cream or coconut milk, and sprinkle the remaining 1 tablespoon chopped pecans on top for added texture and flavor.
5. Enjoy Warm: Serve immediately while warm to enjoy the comforting, carrot cake-inspired flavors in every spoonful.

Notes

• Use quick-cooking oats for the fastest preparation, but rolled oats can be substituted if you increase the cooking time slightly.
• For a vegan version, substitute honey with maple syrup and use coconut milk instead of heavy cream.
• Chopped walnuts can be used in place of pecans depending on preference or availability.
• Adjust the sweetness by adding more or less honey or maple syrup to suit your taste.

Keywords: carrot cake oatmeal, easy oatmeal recipe, quick breakfast, healthy breakfast, carrot cake flavor, oats recipe, vegetarian breakfast