Favorite Carrot Cake Oatmeal (to Share with the Kids!)


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Make the easiest Carrot Cake Oatmeal and serve up a dose of veggies for breakfast in a kid-friendly form everyone will love. This is such a great way to start the day with a nutritious breakfast that’s packed with favorite flavors from carrot cake.

carrot-oatmeal-in-blue-bowls

Carrot Cake Oatmeal

We have oatmeal twice a week (mostly because it’s quick and easy and I want it to continue to be an option, so I serve it regularly) and this carrot version has been in regular rotation lately. I love how tender the carrots are when they’re cooked in the oatmeal mixture, and that it’s really easy for the kids to eat.

And while my little guy doesn’t always want cooked carrots served as a side for dinner, he loves them this way.

This oatmeal also has shredded apple for some natural sweetness in the mix, plus a little vanilla and cinnamon. You can add in other flavor options including raisins and chopped walnuts, too, if you’d like.

It’s also easy to adjust this for a dairy intolerance by simply using nondairy milk.

We love this toddler breakfast to share with the entire family—I sometimes even make it ahead to warm up throughout the week.

(Our Chia Seed Oatmeal is also a big hit.)

ingredients in carrot cake oatmeal

Ingredients You Need

To make this recipe you’ll need:

  • Rolled oats: These are sometimes called “old-fashioned oats” at the store.
  • Carrots: I usually start with a whole carrot since they’re easiest to grate.
  • Apple: Any kind of apple you like to eat fresh will work here.
  • Cinnamon
  • Pure vanilla extract
  • Milk
  • Honey, maple syrup, raisins, chopped walnuts, optional

TIP: I prefer to grate carrots on my own box grater so they have a finer texture than the ones you can buy pre-shredded, but take that shortcut as needed!

how to make carrot cake oatmeal step by step

Step-by-Step Instructions

Here’s a look at how to make this easy oatmeal recipe so you know what to expect. Scroll down to the bottom of the post to see the full details.

  1. Grate the carrot and apple with a box grater. Bring the water to a boil in the pot and reduce to a simmer. Add the ingredients to the pot (except the milk and the optional toppings).
  2. Stir the ingredients in the pot and simmer.
  3. Add the milk and cook a little more until everything is soft.
  4. Turn off the heat, cover, and let sit for 5 minutes. Serve with desired toppings.

TIP: We like to serve this with additional milk and a little brown sugar or maple syrup. Raisins are also nice in the mix!

carrot-cake-oatmeal-in-blue-bowls

Can I make this with other vegetables?

You can try subbing in grated zucchini (squeezed dry) or grated sweet potato (peeled) for the carrot. And shredded pear would work for the apple if you want to try another fruit option.

How to Store

Store leftovers (or make ahead) in an airtight container in the fridge for up to 5 days. Reheat for 30-60 seconds, stirring in the middle for even heating, and serve warm. You may want to add additional milk if it’s very thick when reheating.

carrot-cake-oatmeal-in-bowls-with-lids

Best Tips for Success

I’d love to hear your feedback on this recipe if you try it, so please comment below to share!

This post was first published January 2021.

carrot-oatmeal-in-blue-bowls

Easy Carrot Cake Oatmeal

Amy Palanjian

This is a nice breakfast option to share with the kids starting around 9/10 months and up.

Prep Time 5 mins

Cook Time 8 mins

Total Time 13 mins

Course Breakfast

Cuisine American

Servings 4

Calories 221 kcal

Ingredients 

 

  • 2 cups rolled oats (also called “old-fashioned oats”)
  • 1 cup grated carrot
  • 1 cup grated apple
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon pure vanilla extract
  • 1 cup milk (dairy or nondairy)
  • Maple syrup, honey, raisins, or sliced nuts (optional

Instructions 

  • Bring 3 cups of water to a boil in a medium pot over high heat.

  • Reduce to heat medium and add the oats, carrot, apple, cinnamon, and vanilla. Stir and simmer for 6-8 minutes, stirring once or twice, until the mixture is soft and the liquid is absorbed.

  • Turn off the heat, stir in the milk, and cover. Let sit for about 5 minutes and serve with desired toppings.

Notes

  • Store leftovers (or make ahead) in an airtight container in the fridge for up to 5 days. Reheat to serve.
  • I prefer to grate carrots on a box grater so they have a finer texture than the ones you can buy pre-shredded, but take that shortcut if needed.
  • Stir once or twice during cooking to make sure the oats don’t stick to the pot.
  • Stir in any optional toppings you like. You can add additional milk to your bowl, too.
  • If making for a child under age 1, use unsweetened nondairy milk and avoid honey.

 

Nutrition

Calories: 221kcalCarbohydrates: 38gProtein: 8gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 6mgSodium: 51mgPotassium: 364mgFiber: 6gSugar: 8gVitamin A: 5462IUVitamin C: 3mgCalcium: 105mgIron: 2mg

Keyword carrot cake oatmeal, carrot oatmeal



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