Carrot Cake Oatmeal Recipe

Name: Carrot Cake Oatmeal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE OATMEAL:; 1 cup Milk (Almond, Soy, Coconut, Your Choice); 1 cup Water; 1/4 teaspoons Salt; 1/2 cups Rolled Oats; 3/4 cups Grated Carrot; 2 whole Egg Whites, Beaten (or You Can Substitute 3 Tablespoons Of Egg Beaters Whites For The 2 Whole Eggs); 1 Tablespoon Sweetener (I Use Truvia); 1/2 teaspoons Cinnamon; 1 teaspoon Vanilla; 1 Tablespoon Chopped, Toasted Walnuts; FOR THE ICING DRIZZLE:; 2 Tablespoons Nonfat Greek Or Plain Yogurt; 1 Tablespoon Maple Syrup Or Agave (I Also Love Cary's Sugar Free Syrup); FOR THE TOPPINGS:; 1 Tablespoon Shredded Coconut (or LOTS)

Servings: persons

FOR THE OATMEAL:
1 cup Milk (Almond, Soy, Coconut, Your Choice)
1 cup Water
1/4 teaspoons Salt
1/2 cups Rolled Oats
3/4 cups Grated Carrot
2 whole Egg Whites, Beaten (or You Can Substitute 3 Tablespoons Of Egg Beaters Whites For The 2 Whole Eggs)
1 Tablespoon Sweetener (I Use Truvia)
1/2 teaspoons Cinnamon
1 teaspoon Vanilla
1 Tablespoon Chopped, Toasted Walnuts
FOR THE ICING DRIZZLE:
2 Tablespoons Nonfat Greek Or Plain Yogurt
1 Tablespoon Maple Syrup Or Agave (I Also Love Cary's Sugar Free Syrup)
FOR THE TOPPINGS:
1 Tablespoon Shredded Coconut (or LOTS)

1
Combine milk, water, salt and rolled oats in a large saucepan (use a large pan to avoid cleaning up a gooey boil-over mess!). Bring to simmer for about 5 minutes. Stir occasionally. Then add grated carrot. Simmer for another 4 minutes.
2
Lower heat to medium-low and add the egg whites, immediately stirring vigorously.
3
Stir in the sweetener, cinnamon, vanilla and walnuts. Allow the oatmeal to cook for another several minutes, until it reaches desired thickness.
4
For the icing drizzle:
5
Stir together yogurt and maple syrup until combined.
6
Pour oatmeal into a serving bowl and top with the sweet yogurt drizzle and shredded coconut.
7
Note: This makes an ABUNDANT bowl of oatmeal. You can use this ratio of liquid to oats (1 cup milk plus 1 cup water plus 1/2 cup rolled oats) with any oatmeal recipe. A longer cooking time allows the oats to absorb all the liquid. Patience equals a larger delicious serving!
8
Nutritional Info: 350 calories, 14g protein (Calculated using unsweetened almond milk, Truvia, and Cary's Syrup)

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE OATMEAL:, 1 cup Milk (Almond, Soy, Coconut, Your Choice), 1 cup Water, 1/4 teaspoons Salt, and more.

Yes, Carrot Cake Oatmeal falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Carrot Cake Oatmeal

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions