LOVE this! I did cut back on the nutmeg (probably only used 1/4 tsp.). Since I didn't have plain yogurt, I decided to use toasted vanilla coconut yogurt, which I thought went well with the other carrot cake flavors and it added just a touch more sweetness. Thanks!

Really good and really filling. It needs a little something I can't put my finger on, so I'll peruse the other reviews and see if someone has already found the answer. It may even need double the amount of carrot! Next time I'll also add a little less apple. It tastes fine, but it overpowered the carrot. I also cut the raisins. There's very few things that I like with raisins. In fact, oatmeal cookies may be the ONLY thing I like with raisins! It was nice and easy to make it the night before, and reheat it for about a minute and half the next morning.I just have rolled oats instead of steel-cut, and halving the recipe yielded me a nice portion for a full breakfast. I dolloped it with nonfat Greek yogurt, which I usually eat at least as a side to my oatmeal, and it was a nice touch. I'll certainly make this again, but try - just for fun - using instead a dollop of nonfat cream cheese! Both option sound awesome to me. I cut the ginger in half, cause even though I love ginger, it seemed like a bit much, and the ginger flavor I got was perfect! Subtle enough that it wasn't overpowering, but as a ginger-lover strong enough to give a tasty zing to the dish. Once I find the additional seasoning this needs, I'll update and re-rate this review accordingly. Until then, I still say this is a great addition to my breakfast rotation!

This was very good. One of the spices seemed to come through a little too much but I couldn't pick it out and I think I would like a little more carrot. I used empire apple and the only change I made was using dried tart cherries (I don't care for raisins much) I don't care for "regular" oatmeal and love instant so I was hesitant to try this but this was a good pick for my first use of steel cut oats and definitely a keeper. I should also say that I have never had carrot cake so I can't compare the flavor.

This recipe is very delicious, I love carrot cake and this is exactly what carrot cake oatmeal should taste like. All the ingredients compliment each other very well and I definitely recommend this recipe especially if you are busy most mornings, you can make one batch and it will last you a couple of mornings!

I combined all ingredients except the pecans and yogurt, and left everything in the slow cooker on low for 6 hours. Added garnish in the morning and it was DELICIOUS!

A great start to my day, and it makes enough to last a week! I love all the spices in this oatmeal and I think it had just the right amount of sweetness. Thanks for sharing!

Very nice. I cooked my oats in a mixture of water and coconut milk (cutting back to a little over 3 cups, because I like it thicker). I cut back on the amount of spice but did add some cardamom and allspice to the mix...probably about a teaspoon and a half total spice mixture. I should have chopped my apple more finely...my apple pieces didn't get soft enough, and I added a good dose of vanilla. My time was limited, so I skipped the pecans (I will definitely try them next time), and I didn't use the yogurt this time, either. This is a keeper for me, though, and I'll definitely make again. Great idea!

Mmmmmmm Love this recipe! I don't change a thing, but have varied the nuts depending on what I have on hand. Slivered almonds and walnuts work well too.

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.

Loved this! Did use a touch of brown sugar for an extra sweetness.