Breakfast

September 13, 2018

Carrot Cake Oatmeal

Plant-Based Carrot Cake Oatmeal turns the classic fall dessert into a breakfast recipe. Honestly, though, you could definitely eat this oatmeal for dessert. It's that good!

Carrot cake oatmeal

It's September and, even if the weather is still warm, fall is on the way. Gone are the days of eating overnight oats for breakfast. It's time for hot oatmeal!

Oatmeal is such a classic breakfast. And for good reason. It's quick and easy. If that doesn't sell you, the fiber and whole grains in oatmeal definitely should.

Have I talked enough about fiber? Fiber is this wonderful nutrient that aids in gut health, lowers cholesterol and blood sugar, regulates digestion, and promotes overall well-being. I think I sound like a broken record. Sorry, not sorry. Fiber is good for you and oats are one of the leading sources. Eat up!

Why I love this Plant-Based Carrot Cake Oatmeal

  • Dietary needs — these oats are plant-based, dairy-free, oil-free, sugar-free, and can be easily made gluten-free if you use certified gluten-free oats
  • Quick & easy breakfast — it doesn't get any quicker than microwaving oatmeal!
  • Veggies for breakfast — get a serving of veg in with carrots in your oatmeal! The carrot flavor blends well with the raisins and cinnamon, so you'll barely notice you're eating vegetables
  • Tastes like dessert — I mean, it's carrot cake flavored!

Ingredient Notes & Substitutions

  • Ground Flaxseeds: flax adds fiber and healthy fats. It also serves to thicken the oatmeal. You could sub ground chia seeds if you'd like, or simply omit the flax. Do make sure that you use ground flaxseeds - we can't digest them whole
  • Water: for a richer breakfast you could use a non-dairy milk. Oat milk would be especially delicious here
  • Rolled Oats: you can also use quick oats, though you may need to adjust the cook time. If you are gluten-free, be sure to use certified gluten-free oats. Oats are naturally gluten-free but may contain trace elements of gluten.
  • Whole Carrot: to save time you could buy pre-shredded carrots instead
  • Raisins: or currants
  • Walnuts
  • Cinnamon
  • Date Syrup: or maple syrup
  • Vanilla Extract: optional, but delicious! Vanilla adds a great depth of flavor.
  • Plant-Based Protein Powder: also optional, but great if you're looking to get some more protein in your diet

Carrot cake oatmeal

How to make Carrot Cake Oatmeal

Step 1. In a small bowl, mix the ground flaxseeds with the 1 1/2 water and place in the fridge.

Step 2. In the bowl you wish to eat out of, mix the rolled oats and the 2/3 cup of water. Microwave on high for 3 minutes.

Step 3. While the oats are in the microwave, quickly peel and grate the carrot. Gather remaining ingredients.

Step 4. When the oatmeal is done, add the flax mixture, the grated carrot, raisins, walnuts, cinnamon, date syrup, and protein powder to the bowl and mix thoroughly.

If, after adding in all the ingredients, the oatmeal is too thick, warm some more water in the microwave and add to the oatmeal until your desired consistency is reached.

Serve and enjoy!

Carrot cake oatmeal

Recipe Prayer

Jesus, thank you for sweet carrot cake oatmeal. Nourish our bodies with this plant-based breakfast. Keep us healthy so we may do your work. Amen.

Related Recipes

If you love oatmeal as much as I do, you have to check out my other delicious oatmeal flavor combos:

Tried this recipe?

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Carrot Cake Oatmeal

Plant-Based Carrot Cake Oatmeal turns the classic fall dessert into a breakfast recipe. Honestly, though, you could definitely eat this oatmeal for dessert. It's that good!

Author:

Elizabeth

Serves:

1

Prep:

2

min

cook:

3

min

total:

5

min

Ingredients

  • 1 Tablespoon Ground Flaxseed + 1 1/2 Tablespoons Water
  • 1/3 Cup Rolled Oats, gluten-free, if necessary
  • 2/3 Cup Water
  • 1 Small Carrot
  • 1 Tablespoon Raisins
  • 1-2 Tablespoons Walnuts
  • 1 Teaspoon Cinnamon
  • 1/2 - 1 Teaspoon Date Syrup
  • 1 Teaspoon Vanilla Extract
  • Plant-Based Protein Powder, optional

Instructions

  1. In a small bowl, mix the ground flaxseeds with the 1 1/2 water and place in the fridge.
  2. In the bowl you wish to eat out of, mix the rolled oats and the 2/3 cup of water. Microwave on high for 3 minutes.
  3. While the oats are in the microwave, quickly peel and grate the carrot. Gather remaining ingredients.
  4. When the oatmeal is done, add the flax mixture, the grated carrot, raisins, walnuts, cinnamon, date syrup, and protein powder to the bowl and mix thoroughly. If, after adding in all the ingredients, the oatmeal is too thick, warm some more water in the microwave and add to the oatmeal until your desired consistency is reached. Serve and enjoy!
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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography