This carrot cake oatmeal with pecans takes all the best flavours of the classic cake - and turns it into porridge for breakfast! So easy and delicious.
Carrot Cake Porridge
As I'm sure you can imagine, I love my vegetables.
It can be hard to get your veg at breakfast and at the moment, with the days drawing in, the scarves coming out and the leaves on the ground, I don't really fancy a cold breakfast.
Hot porridge oats are making a welcome return to my breakfast table and are an easy way to get that first portion of veg for the day: in carrot cake oatmeal.
It's amazing how porridge can really taste of carrot cake! The ginger, cinnamon and other spices. The warm, plump raisins, the carrots. Healthy bliss.
Try some of these other breakfast recipes!
- Gingerbread pancakes
- Gingerbread granola
- Baked oatmeal with berries
- Bran muffins
- Breakfast popsicles
How to make carrot cake oatmeal
This flavourful porridge is very easy to make. Just mix it all up, heat it for 8-10 minutes and enjoy!
- coconut milk
- milk (almond or any you like)
- maple syrup
- ginger, cinnamon and nutmeg
- pecans (to garnish)
Get the Carrot Cake Oatmeal Recipe
If you make this easy carrot cake oatmeal recipe, please tag it with #veggiedesserts on Instagram or other social media. I LOVE seeing your recreations of my recipes!
Also, pop down to the comment and let me know how you got on with the recipe. It’s always great to hear from my readers. Your support keeps me excited to bring you vegetable cake recipes as well as vegan desserts, plus vegetarian and vegan recipes.
Carrot Cake Oatmeal with Pecans
- 2 carrots raw, finely grated
- 80 g oats (1 cup)
- 125 ml coconut milk (½ cup)
- 180 ml milk (¾ cup) (nut, cows whatever you prefer)
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup raisins
- 1 tablespoon pecans chopped, to garnish
To make it on the stovetop:
- Combine all ingredients (except the nuts) in a saucepan and heat, stirring, over a low heat for 8-10 minutes or until thick.
- Serve with the chopped pecans sprinkled on top.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
I know what you mean about not wanting avocado for breakfast all the time. his carrot oatmeal breakfast looks good, I will have to give it a try.
You know I didnt have ginger or cinnamon but it was still delicious. Made it in my Redmond RMC-M4502 and it turned out pretty tasty. Thank you for a recipe!:)
I'm glad you liked it, Anna. I've found my multicooker so useful and use it at least once a week - if not more. In fact I used it for a vegan stew last night 🙂
Jac -Tinned Tomatoes (@tinnedtoms)
I wouldn't have thought of doing that in mine Katherine. Great idea and something a bit different.. Thanks for linking to me. I've updated my post with a link to your recipe too 🙂
Thanks Jac! It makes a lovely baked oatmeal - and it's so easy to set so that it's hot and ready in the mornings.
I love using oats, and this cake sounds wonderful!!
Thanks Winnie! I really like using oats as well.
Becca @ Amuse Your Bouche
This sounds incredible, love all the spices in it. Great for winter!
It is so lovely - like a healthy treat in the morning.
YUM! Carrot cake for breakfast sounds like a fantastic idea! Love that you used coconut milk in this!
I really love coconut milk in porridge - so lovely!
Dragons And Fairy Dust
An interesting idea, will have to try it. Loving the multicooker, looks so useful
It is really useful, I hadn't heard of them before but they are great gadgets!
Great idea! Carrots for breakfast sounds great. I need to try this with the boys! Thank you for sharing!
It's a nice easy way to sneak veggies into breakfast!
Lovely recipe and I love that the Redmond multi-cooker can do so many things.
Thanks Jan, it really is very versatile!