Easy Carrot Cake Oatmeal

With the flavors of carrot cake, this Carrot Cake Oatmeal is a favorite breakfast to share with the kids. It's a good source of whole grains, fiber, and yummy flavor.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 8

Total Time 13

Servings

Calories 221kcal

Author Amy Palanjian

Equipment

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)

US Customary - Metric

Instructions

Bring 3 cups of water to a boil in a medium pot over high heat.
Reduce to medium heat 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 stir in additional milk to your bowl, too.
If making for a child under age 1, use unsweetened nondairy milk and avoid honey.

Nutrition