How to Make Carrot Cake Oatmeal

A go-to recipe for a quick and easy breakfast to share with the kids—any day of the week!

– Rolled oats - Shredded carrots - Shredded apple - Raisins (golden or regular) - Cinnamon - Vanilla extract - Milk (any kind you prefer) - Honey (or maple syrup or brown sugar)


Shred the carrots and apple on a box grater and add to the pot set over medium heat with the rest of the ingredients.


Stir together well to evenly distribute the carrots, apples, and spices among the oats. Let simmer over medium heat.


Once mostly cooked through, add the milk. This adds creaminess to the oats and protein. (Dairy or nondairy milk both work.)


Continue cooking over medium heat until the milk is absorbed into the oat mixture. The oats, carrot, and apple should all be soft..


Once the mixture is thickened, turn off the heat to avoid the oatmeal from sticking to the bottom of the pot. Cover and let sit for 5 minutes so it continues to absorb and plum up.


Serve warm is desired toppings, or store in the fridge for up to 3 days in an airtight container or you can store in the freezer for up to 3 months.


You can make this for Easter breakfast, as an easy way to serve vegetables for breakfast, or even a few days ahead with plans to reheat. It's so nutritious, but tastes so much like Carrot Cake!