Carrot Cake Oatmeal Recipe

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Most Helpful Positive Review

Aug 16, 2011

This recipe was very simple. After I topped the oatmeal with the pecan mixture in our bowls, we just poured a little cold fat free evaporated milk over the top and ate it like that, instead of yogurt. We loved it. For us, there were no leftovers. Between my two boys and I, we ate every little bit. It was wonderful.

—Sarah Jo

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Most Helpful Critical Review

Sep 06, 2011

This was fine, but nothing special. I typically make steel cut oatmeal with chopped apples and cinnamon; we like that better. I think this recipe is lacking in the spices; might try it again and double the spices.

—AREENA

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44 Ratings

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Jun 03, 2011

Wow - this is really good and very filling! This makes a lot so you'll definitely have enough leftover for future mornings. But, if you like carrot cake that won't be a problem! I cut back on the ginger and added some vanilla. I used a combination of walnuts and pecans, plus since I like things a bit sweeter I used vanilla yogurt vs. plain yogurt. I may add a little crushed pineapple to the reheated oatmeal for even more of a "carrot cake" taste and to up the sweet factor. Thanks for a great recipe!

—Jillian

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May 31, 2011

What a great idea! So Yummy. I didn't have steel cut oats, so I cooked all the ingredients except the oats, until soft, then added quaker oats and cooked for the time listed on the package.

—BECKYRAY1

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May 30, 2011

Steel-cut oats are great for a big batch that lasts all week. Usually I make mine plain and 'accessorize' by the bowl. A whole batch of one flavor is a big commitment! Thankfully I love carrot cake. The flavor is pretty good - with the yogurt, you really get a carrot cake essence for breakfast. This is not at all a sweet oatmeal - not like how most people enjoy a packet of instant oatmeal. I suspect many will add sugar (or sweetened yogurt?) to the final dish. And I personally will use half as much nutmeg next time - it was overpowering to me (and possibly increase the carrots). But overall a great change from the norm.

—moxie & mirth

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Feb 03, 2012

Yummy!! Used my Zojirushi rice cooker and put everything in up to the pecans. Delish and easy for my family who eat breakfast at different times of the day. Family ate it all the first day, but should keep in your cooker for at least 2 days.

—JMCCURTAIN

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May 27, 2011

I used oat groats instead of steel cut oats. The apple and raisins made this sweet enough without sugar. I made this dairy free, so avoided the butter and yogurt. This great spicy smelling cereal made breakfast fun!

—sueb

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May 23, 2011

Tastes just like carrot cake when you add the yogurt just not as sweet as the real think. Will keep in my frequently made file.

—GARDEN04

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Nutrition

Calories
287 kcal
14%

Carbohydrates
37.7 g
12%

Cholesterol
6 mg
2%

Fat
13.9 g
21%

Fiber
5.5 g
22%

Protein
6.2 g
12%

Sodium
106 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Carrot Cake Oatmeal

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 287
Calories from Fat: 125

% Daily Value *
Total Fat 13.9g 21 %
Saturated Fat 2.7g 13 %
Cholesterol 6mg 2 %
Sodium 106mg 4 %
** Potassium 258mg 7 %
Total Carbohydrates 37.7g 12 %
Dietary Fiber 5.5g 22 %
Protein 6.2g 12 %
Sugars 14.9g
Vitamin A 32 %
Vitamin C 4 %
Calcium 9 %
Iron 19 %
** Thiamin 13 %
** Niacin 6 %
** Vitamin B6 5 %
** Magnesium 10 %
** Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.