Carrotcake Oatmeal

Carrotcake oatmeal is the ultimate versatile recipe; add, adjust, twist and tweak it to your hearts content!

This is a ‘carrotcake’ oatmeal that you can vary to your hearts content, which makes it easy to eat every day without getting bored. Just switch up the nuts, the dried fruit, the spices or the sweetener, & it’ll taste completely different! Make it the way you like it and use the ingredients that take your fancy on the day.

Carrotcake oatmeal is such an easy recipe; I eat it a lot, and add in whatever is on hand according to flavours that blend well. I do, however, always take the basic recipe (below) as a starting point.
From there you can add, adjust and tweak as much as you like. Test and taste, it is a lot of fun!

I’ve made the basic recipe gluten-free, refined sugar-free and vegan, but you can certainly use cows milk, wheatbran or white table sugar if you prefer. You can eat this carrotcake oatmeal hot or cold. Both are good, and I like to eat the hot oatmeal in fall and winter and the cold one in spring or summer.
The cold version is even easier than the hot; just put all the ingredients in a jar, stir, cover, stick it in the fridge overnight and take it out the next morning.

For this recipe I used the last of my carrots, for the frost (and the critters) hit them hard this season.
Normally I leave a few in the ground over winter and let them get bigger during spring, but now I had to pull them all out, despite their small size. But it was this or no carrots at all- so I chose the tiny carrots over losing them completely. Oh well, tiny carrots still taste good!

But enough talking, let’s get into the kitchen and make this carrotcake oatmeal!

The frost and the critters have hit my last few carrots hard! And they are teeny tiny, but still good!

Gather the ingredients and start by cooking your grated carrots before adding in the rest of the ingredients

Carrotcake Oatmeal

Carrotcake oatmeal is the ultimate versatile recipe; add, adjust, twist and tweak it to your hearts content!
Prep Time 10 minutes
Cook Time 10 minutes
Course Breakfast, lunch, Snack
Servings 1 person
Calories 433 kcal


  • Cutting board
  • Knife
  • Grater
  • cooking pan
  • bowl
  • Spoon or Spatula


  • 250 ml milk vegan or dairy
  • 1 medium carrot
  • 2 tbsp maple syrup (or other sweetener)
  • 1 small handful pecans (or other nuts)
  • 1 big handful oats for making oatmeal
  • 2 dates (or other dried fruit)
  • tsp cinnamon powder (or other spices)
  • 1 sml pinch salt
  • 1 apple (or other fresh fruit), cut into pieces optional


  • First, clean and finely grate your carrot
  • Cook the grated carrot in the milk for about 5 minutes
  • Meanwhile, cut up your dried fruit and nuts into pieces. Make them whatever size you like. Do the same with the fresh fruit, if using
  • Add in all the ingredients and cook for another 5 minutes, stirring occasionally
  • If you think your oatmeal is too thick, add more milk. If too thin, cook it a little longer. It will thicken up the more you cook it.
    And that's it, you are done! Add to a bowl and be careful not to burn your tongue.


If you want to make this carrotcake oatmeal cold, just add all the ingredients into a (glass) container, stir, cover and place in the fridge overnight. Just take it out the next morning and you are good to go.


Calories: 433kcalCarbohydrates: 81gProtein: 10gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 31mgSodium: 533mgPotassium: 967mgFiber: 8gSugar: 67gVitamin A: 10709IUVitamin C: 12mgCalcium: 401mgIron: 1mg
Keyword Carrot, carrotcake, easy, Oatmeal, oats, recipe
Tried this recipe?Let us know how it was!

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