Carrot Cake Oatmeal

Incredibly Delicious Carrot Cake Oatmeal! From

This carrot cake oatmeal packs a serious punch in flavour and wow-factor, though it’s actually super easy to make.

Actually, this oatmeal was such a success that as soon as it ended Matt asked if I could cook up another batch to get us through the week. It’s an amazing way to sneak in some carrots into your breakfast routine, and it’s sweet enough that you’ll feel like you’re cheating the system and having some dessert for breakfast!

We’re using steel cuts oats, and please don’t be put off by the fact that is has a higher cooking time. It actually requires very little effort and the taste and texture is just oh so much better than using rolled or quick cook oats.

It’s deliciously chewy with an amazing nutty flavour, and when we add the carrots and all the carrot cake flavours it tastes so amazing it’ll be worth the little bit of extra time, I promise!

Plus, you can always make a big batch and keep in the fridge to re-heat in the mornings throughout the week!

Incredibly Delicious Carrot Cake Oatmeal! From       Incredibly Delicious Carrot Cake Oatmeal! From

Now, to the carrot cake oatmeal.

I just love cinnamon, ginger, and nutmeg, which are the warming flavours so typical of carrot cake.They make this porridge have such a delicious and comforting depth to it, it’s seriously addictive! I’ve also added some cardamom because, well, I love the stuff and why the hell not! It’s not absolutely essential but it definitely adds to it.

The coconut, sultanas and dates are so yummy in this, they add such a nice sweetness and texture to it, and I didn’t even feel the need to add any extra sweetness. Though if you want you can definitely drizzle some maple syrup, honey, or coconut sugar on top.

Oh, and I know traditional carrot cake calls for raisins, but I just prefer sultanas and dates!

Add a little zest, some seeds, a sprinkle of nuts, and we’ve got ourselves a breakfast champion!

I like my porridge with a bit of a bite and texture to it, but if you like it more on the creamy and mushy side add one extra cup of water or even one cup of coconut or almond milk when cooking the oats.

Incredibly Delicious Carrot Cake Oatmeal! From       Incredibly Delicious Carrot Cake Oatmeal! From

Carrot Cake Oatmeal
Prep time
Cook time
Total time
Oh gosh this oatmeal. Where to begin? You've got the zing from the zesty lemon and orange, the amazing colour from the carrots, the sweetness from the dates and sultanas, and heart-warming spices like cinnamon, nutmeg, and ginger. This porridge is bursting with texture and flavour, and I just can't get enough of it!
Recipe type: Breakfast, Brunch
Cuisine: Vegan, Healthy, Gluten Free
Serves: 4
For the Oats
  • 1 tbsp coconut oil
  • 1 cup (165g / 250ml) steel cut oats
  • 3 cups (750ml) boiling water
  • 1¼ cup (100g / 310 ml) shredded carrots
  • ¾ cup (50g / 175ml) shredded coconut
  • ½ cup (70g / 125ml) sultanas
  • ¼ cup ( about 3 large / 65ml) dates, chopped
  • ½ tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp nutmeg
  • Seeds of 3 cardamom pods, crushed
  • Zest of ½ orange and ½ a lemon (about 1 tbsp total)
  • Pinch of sea salt
  • Coconut milk (or almond milk)
  • Pecans, walnuts, and pumpkin seeds/pepitas
  • Coconut sugar, maple syrup or honey (optional)
  1. In a large saucepan heat your coconut oil. Add your oats and toss for about 3 minutes to toast them. It’ll start smelling like popcorn - it’s awesome!
  2. When the oats are toasted and fragrant add your carrots, spices, and boiling water. Give a quick stir, bring to a boil, and let cook partially covered for 20-25 minutes. You want your oats to retain some texture and be nice and chewy.
  3. When most of liquid has been absorbed, take off the heat, stir in your coconut, zest, sultanas, and dates and let sit, covered, for around 10 minutes.
  4. Serve topped with your nuts, seeds, a splash of coconut milk, and coconut sugar or honey, if using.
GLUTEN FREE - Make sure you buy gluten free steel cut oats.

NUT FREE - Sub the nuts for more pumpkin seeds and add some sunflower seeds.

CARDAMOM SEEDS - I crushed mine using a spice grinder, but a pestle and mortar or a knife blade would work as well.