Originally published 12/20/2015. Updated 3/12/2021.
Carrot cake is highly underrated, too often pushed aside on dessert trays in favor of chocolate anything. I’ll admit, when faced with the choice, I have almost always opted for the chocolate as well. But certain components of the over-ignored dessert can be downright magical. The spices, extra textures, versatility of flavorful ingredients…and you can never go wrong with sweet cream cheese. Carrot cake pancakes are one of my long-time favorites, and hands-down the BEST muffins I’ve ever made are my chocolate chip spiced carrot cake muffins (trust me, the chocolate works).
Another wonderful spin is carrot cake oatmeal. Thick, creamy oatmeal is taken to the next level with shredded carrot, tender sautéed apples, chewy raisins, toasty nuts, soul-warming flavors like cinnamon, nutmeg, ginger, and vanilla, and a maple mascarpone glaze that is to-die-for. Perfect for curling up with on a chilly spring Sunday morning to enjoy life’s sweet comforts.
Plus you get the veggies, fruits, whole grains, healthy fats, and protein of a complete wholesome meal. These oats are hearty and ultra-satisfying but not too heavy, and great for kickstarting any day.
Carrot Cake Oatmeal
Ingredients
For the oatmeal:
- 2 oz peeled whole carrots
- 1 cup (80g) dry quick-cooking oatmeal (or oats of choice--adjust cooking times and liquid as needed)
- 2 cups milk of choice
- ~1/2 cup water (as needed)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- pinch sea salt
- 2 tsp maple syrup
- ~1.5 Tbsp brown sugar or ~2 packets sweetener, to taste
- 1/2 tsp vanilla extract
- 1/4 tsp rum (optional)
- handful raisins
- 1/2 - 1 Fuji apple, roughly chopped + coconut oil or butter for sautéing
For the toppings:
- 2 Tbsp mascarpone cream (preferred) or softened cream cheese
- 2 tsp maple syrup
- 1/2 tsp vanilla extract
- small handful (8-12g) walnuts or pecans, toasted and chopped
Instructions
Make the oats and sautéed apple:
- Finely grate the carrots using the shredding disc of a food processor or a handheld/box grater; transfer to a saucepan. Add oats and milk to the pan. Bring to a light simmer and cook several minutes, stirring occasionally and adding water as needed for consistency. When the oats are cooked, remove from heat and stir in spices, salt, maple syrup, sugar/sweetener, vanilla/rum, and raisins.
- While the oats are cooking, rub some coconut oil or butter in a small nonstick skillet and heat over medium. Throw in the chopped apple with a sprinkle of cinnamon. Sauté until just tender (about 5-7 minutes), then stir into the oatmeal.
Prepare the toppings:
- Add mascarpone/cream cheese, maple syrup, and vanilla to a small bowl. Stir until smooth. (If needed, microwave cream cheese about 10 seconds to soften first. Mascarpone is very creamy and generally doesn't need to be softened.)
- Toast nuts in a skillet or toaster oven until fragrant; chop.
- Divide oatmeal with apple between 2 bowls. Drizzle with maple cream, then sprinkle with nuts.