Carrot Cake Oatmeal

Carrot Cake Oatmeal


"Full of fiber and delicious flavor. A great way to start the day, or a hearty dessert!"
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55 m servings 287 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 37.7g
  • 12%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 41 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Bring water to a boil in a heavy, large saucepan, and stir in the oats. Reduce heat to a simmer, and cook oats until they begin to thicken, about 10 minutes; mix in the apple, carrot, raisins, cinnamon, nutmeg, ginger, and salt. Let the oats simmer until tender, about 20 more minutes.
  2. While the oats are simmering, melt butter in a skillet over medium-low heat, and stir in the pecans. Toast the nuts until fragrant and lightly browned, 2 to 5 minutes, then sprinkle with brown sugar and stir until sugar has melted and coated the pecans.
  3. Serve in bowls, each topped with about 2 tablespoons of the pecan mixture and a dollop of yogurt.


Read all reviews 49
  1. 61 Ratings

Most helpful positive review

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 y...

Most helpful critical review

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 completel...

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Least positive

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 y...

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 th...

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 c...

So delicious! I mixed in a teaspoon of cream cheese to give it even more of a carrot cake feel.

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...

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.

I have to be honest, I'm not great in the kitchen so I'm always reluctant to cook for others. However, after eating my first batch of this oatmeal I felt comfortable feeding it to my family. The...

I like it..I didn't have any carrots so used little pumpkin & had no apples so I used applesauce. Tasty!

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