Recipe by monsterclowngirl
"Full of fiber and delicious flavor. A great way to start the day, or a hearty dessert!"
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apple - peeled, cored, and chopped
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.
This sounded so good, but unfortunately, we didn't care for it. The ginger overpowered and gave it a rather pungent taste and left an aftertaste. If I were to make this again, I would completely omit the ginger and maybe even reduce the amount of nutmeg. The other ingredient that overpowers are the raisins. I reduced the amount to 2 Tbsp. and still felt as if all I were eating were raisins. Had I added the full 1/2c, the entire bowl would have been nothing but raisins.
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!
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.
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.
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.
I like it..I didn't have any carrots so used little pumpkin & had no apples so I used applesauce. Tasty!
So delicious! I mixed in a teaspoon of cream cheese to give it even more of a carrot cake feel.
* Percent Daily Values are based on a 2,000 calorie diet.
Carrot Cake Oatmeal
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 287
** Calories from Fat: 125
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