Despite my best efforts, I fell into some sort of weird breakfast rut the past month or so.  Nothing has sounded particularly good to me…I think in part due to the change in the weather.  So many of the dishes I loved through winter are less appealing now.  That coupled with having about two minutes available for eating breakfast each morning has led to an awful lot of smoothies and sad banana toasts.  Oatmeal has become a favorite of mine in the past few years but I wanted a new spin on it.  This carrot cake oatmeal was the answer.

Okay, obviously it isn’t exactly carrot cake.  I mean, it’s still oatmeal.  But it’s darn good oatmeal.  The carrot, coconut and raisins pack a nice dose of natural sweetness so very little additional sugar is needed.  This recipe will definitely come in handy for all those times that I have random bags of carrots sitting neglected in the veggie drawers.  Enjoy!


3 cups water
1 cup low-fat milk*
1 tbsp. unsalted butter*
1 cup steel-cut oats
¼ tsp. salt
3 tbsp. brown sugar
3 carrots, peeled and shredded
½ cup shredded coconut
1/3 cup raisins
½ tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. grated nutmeg


  • 01

    Combine the water and milk in a medium saucepan.  Bring to a simmer.  Meanwhile, melt the butter in a 10- or 12-inch skillet over medium heat.  Add the oats and toast, stirring occasionally, until golden and fragrant, about 2 minutes.

  • 02

    Stir the toasted oats into the simmering liquid.  Reduce the heat to medium-low and simmer gently until the mixture is very thick, about 20 minutes.

  • 03

    Stir in the salt, brown sugar, carrot, coconut, raisins, cinnamon, ginger, and nutmeg.  Continue to simmer, stirring occasionally, until all of the liquid has been absorbed and the oatmeal is creamy, about 10 minutes more.  Remove from the heat and let stand 5 minutes before serving.

  • 04

    *To make this vegan/dairy free, use coconut milk and coconut oil in place of the milk and butter.

  • 05

    ** This recipe can be made in advance and reheated before serving.  When reheating, stir in an additional splash of milk to help loosen the cooled oats.
  • What a fabulous idea!!

  • Mmmm. That look delicious. Like the perfect breakfast!

  • maidenmet

    I am always looking for variations on oatmeal, I look forward to trying this one out.

  • This looks and sounds absolutely incredible. Can’t wait to try this one out!

  • My husband loves carrot cake, and today’s his birthday. Sounds like I could make him carrot cake things all day if I wanted. He would like that.

  • Krysten

    Oh my. I actually just let out a huge sigh when i saw this… carrot cake is by far my favorite dessert, and i LOVE oatmeal. I am so excited to make this!!! Thanks for all the great recipes Annie!

  • marcie @ flavor the moments

    I’ve been in a breakfast funk too. I’m still eating my oatmeal but realize I need to something different with it — like this! This is a great way to change things up!

  • Anusha Praveen

    that s a splendid way to eat oatmeal Annie!

  • I’ve been feeling the same way about breakfast lately. I love steel-cut oats but have been bored with them recently – this is such a great idea! Definitely happening this weekend : )

  • Oatmeal and carrot cake–two of my favorites!

  • Rayna W.

    This looks like a delicious spin on my bowl of morning oats!

  • Caroline L.

    Carrot cake – I love it any form! This looks spectacular!

  • Holly Drainer

    Looks yummy! I know what I’m fixing for breakfast tomorrow :)

  • Yum! This sounds perfect. Only just this morning, I was sorting recipes and saw your baked pumpkin oatmeal and thought I should probably wait until the fall to make that again. Now I have a spring oatmeal to add to the breakfast rotation! Thanks :)

  • Brittany

    Looks good! I got to try this!

  • Oh yummy! What a fabulous idea. I love this spin on breakfast oats. : )

  • All I can say is, “thank you, thank you for showing me what I’m now going to have for breakfast tomorrow morning!” Yum! I eat oatmeal every morning and never get sick of it!

  • Love it! We eat carrot cake oatmeal so often. Love the flavors!

  • Diane

    Love this Annie! I’m an every day oatmeal eater and I was just recently thinking I needed to change it up because I was (gasp!) getting tired of the same old thing. Perfect timing!

  • Dinah

    This looks amazing. I have been wanting to make a batch of steel cut oats and these look perfect.

  • Krista S.

    I’ve been in a breakfast rut too! This looks like just the ticket to getting out of it. :)

  • nessa

    This looks great! And healthy too!

  • That looks so good! Hmm, I think it would also make a nice carrot/oatmeal cake version! :-)

  • Simply So Good

    Oatmeal. My favorite food. I can’t wait to try this. Thanks for the wonderful post.

  • Looks so delicious! I’ve tried carrot oatmeal before but didn’t love it.. I left the peel on so it had a funky flavour! I’ll be sure to try yours because it looks too good to miss out on, especially being Winter here. I made apple pie oatmeal for brekky this morning and it was unreal! Just add in a chopped green apple whilst cooking and some cinnamon!

  • I am always looking for ways to make my oatmeal more interesting and this fit the bill. I made it yesterday and it was delicious…..will be making it again today ! Thanks so much !

  • Jennifer Swendsen

    This looks so good! I love “gourmet” oatmeal and will definitely try this one out. Once on a trip to San Diego I had creme brulee oatmeal at a restaurant and I have dreamt about it ever since, but haven’t been able to find any similar recipes on the internet. Do you think you could create that?? I would be forever grateful!!

  • Wonder if I can make this in the rice cooker? I think I could. I am trying out anything and everything in it. ha

  • Erika CH

    This was fantastic!! Thank you!! I loved having veggies for breakfast.

  • Jenna Fowlkes

    This was such a nice spring breakfast. Lots of natural sweetness, I used about half the sugar called for and didn’t miss it at all.