Carrot Cake Oatmeal Recipe - Allrecipes.com
Carrot Cake Oatmeal Recipe
  • READY IN 55 mins

Carrot Cake Oatmeal

Recipe by  

"Full of fiber and delicious flavor. A great way to start the day, or a hearty dessert!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 40 mins
  • READY IN 55 mins
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Reviews More Reviews

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.

 
Most Helpful Critical Review
May 31, 2011

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.

 
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!

 
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.

 
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.

 
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.

 
Jul 01, 2011

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

 
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!

 

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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.

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