This healthy carrot cake oatmeal recipe is one of my favorite breakfasts ever. I make it at least once a month! It’s comfort food for breakfast with a dessert twist. Perfect for when you’re craving something sweet and filling!
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Why You Should Be Having Dessert for Breakfast
What if I told you that you could have dessert for breakfast without having to worry about ruining your healthy eating regimen? Probably sounds too good to be true, but it is possible with this healthy carrot cake oatmeal recipe!
This recipe was adapted from my carrot cake overnight oats that are found in my Real Food Real Life Nutrition Guide. I wrote the nutrition guide to be a blueprint to long-lasting health and nutrition consistency (plus it includes a sample meal plan and over 60 recipes).
I love this carrot cake oatmeal because it tastes so similar to classic carrot cake, but it’s packed with protein, sugar-free, and dairy-free — making it the perfect way to start your day. I make it at least once a month, and it’s an easy breakfast the entire family enjoys. You can make it fresh before serving, or prepare it as overnight oats for meal-prep. Pairs great with a hot cup of coffee or a breakfast smoothie!
To make this healthy carrot cake oatmeal, you’ll need the following ingredients:
- Rolled oats (aka old fashioned oats or large flaked oats)
- Vanilla protein powder (I used this one, but I’ve also tried their vanilla chai in this recipe and it’s also delicious!)
- Two carrots (organic, if possible)
- Chia seeds
- Ground ginger
- Unsweetened almond milk (or any milk you prefer; coconut or cashew would also work well)
- Sweetener of choice (I prefer either maple syrup or monk fruit sweetener to keep it refined sugar-free)
- Greek yogurt or coconut whip for topping
- Walnuts (pecans would also work well)
- Raisins (if you don’t have raisins, dried cranberries or pineapple would also work)
How to Make Carrot Cake Oatmeal
To make the carrot cake oatmeal, I add all of the ingredients to a pot — except for the protein powder and yogurt — and let it simmer until the oats are cooked, about 10 minutes.
Feel free to add more liquid if you feel that you need it. We don’t want this oatmeal to be dry.
Then, stir in the protein and yogurt, and you’re done! Serve it up with some extra raisins as a garnish and prepare to fall in love with this carrot cake oatmeal recipe.
How To Make Stovetop Oatmeal
This healthy carrot cake oatmeal is super easy to prepare on the stove. You really can’t mess them up.
If you read the back of the bag, it typically tells you to bring your liquid (milk or water) to a boil before adding the oats and cook until liquid is absorbed.
However, for convenience’s sake, I add all my ingredients together at once, and cook them until the oats are done. Sometimes I have to add more liquid, but it always turns out well.
How To Meal-Prep Oatmeal
This recipe is one of my favorites because I typically cook it just for (unless my toddler sees it – she loves this recipe) and I only have to cook it once and it’s good for four breakfasts.
I like to store it in a large glass meal prep container, and then scoop a little out every morning.
Then, I like to top it with greek yogurt for some added protein. If you have a sweet tooth and like a dessert style, try it with Coco Whip. You won’t be disappointed!
How To Make Overnight Oats
This carrot cake oatmeal is also great for preparing overnight oats! No cooking required.
An easy formula to remember for making overnight oats is 1 part oats + I part milk + 1/8 part seeds + remaining mix-ins.
Simply portion out the ingredients into individual servings in sealed containers like mason jars. Give them a good stir, then leave in your refrigerator overnight. In the morning, you’ll want to stir them again, add a little more liquid or yogurt if needed, and dig in! You can make up to a week’s worth of breakfasts this way and have them ready to grab whenever needed.
Try this method for making overnight oats with any of my favorite healthy oatmeal recipes!
Storage, Freezing, and Reheating Instructions
- Store any cooled leftover oatmeal in an airtight container in your fridge for up to a week.
- Freeze this carrot cake oatmeal in an airtight, freezer-safe container for up to 3 months.
- Reheat from chilled or frozen in the microwave for 2-3 minutes, or until warmed through. Add extra liquid like milk or water as needed to prevent the oatmeal from drying out.
Frequently Asked Questions
What if I don’t like raisins?
As always, if you don’t like raisins, you can leave them out and make this recipe your own. I personally love raisins and am that annoying person that thinks they’re nature’s candy.
Do I have to use protein powder in oatmeal?
Absolutely not, you don’t have to add anything you don’t like. I added protein powder for a boost of protein, but you can do this with adding more greek or Skyr yogurt at the end.
Is it okay to eat oatmeal every day?
Yes, it’s totally okay. As long as you don’t react to oats or they don’t give you any GI upset then you’re good. If you’re celiac, just make sure that the oats you buy are certified gluten-free. There is too much fear over carbohydrates in today’s diet culture and I want to change that. Oats give you fiber which helps keep you full, fueled, and helps prevent a drop in your blood sugar. What that means is that it helps stabilizes our blood sugars when prevents crashes. When you the oats with yogurt, protein powder, or another source of protein and healthy fat that just furthers these awesome health benefits.
More Healthy Breakfast Recipes To Try
- Easy Chicken Apple Breakfast Sausage
- 50 Weekday Breakfasts for Busy School Mornings
- Healthy Apple Cinnamon Oatmeal Recipe (10 mins)
- Raspberry Protein Oatmeal Muffins Recipe
- Baked Cauliflower Hashbrown Patties Recipe
- Lemon Poppyseed Overnight Oats
Carrot Cake Oatmeal
- 1 cups rolled oats
- 3 cups unsweetened almond milk
- 2 carrots peeled and grated
- 2 tablespoons chia seeds
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 cup raisins
- 2-3 tablespoons monkfruit sweetener or 2 tablespoons maple syrup
- 1 tablespoons walnuts
- 1 scoop vanilla protein powder
- 1/2 cup 0% greek yogurt
- Add all of the ingredients except for the protein powder, walnuts, and yogurt to a medium sized saucepan and bring to a boil over medium heat.
- Simmer until oats are cooked (about 8-10 minutes), adding more liquid if necessary.
- Bring off the burner and stir in the protein powder and greek yogurt (or you can add two tablespoons of the greek yogurt to each bowl). Top with walnuts
The nutrition information is calculated using a third party resource. The accuracy varies on the brands used, weight, portions, etc. This resource should be used as a guide. If you want more accurate information, weigh in grams and log in MFP.
I’m making this right now and it smells wonderful! can I use almond milk yogurt instead of Greek yogurt?
You bet. Make it work for you 🙂
Donna @ Modern on Monticello says
Sounds wonderful. I am glad you decided to join the link party and share the recipe this week. I look forward to seeing more. #HomeMattersParty
Thanks for checking out the recipe Donna!
Jackie Lewis says
Why are their no carrots in the ingredient list?
Oh my gosh…no I didn’t forget the darn carrots lol. I’ll add them now 😆
Oh wait…I have it in there. 2 carrots 🙂