Healthy, Cozy Carrot Cake Oatmeal (Make-Ahead Breakfast)

Name: Healthy, Cozy Carrot Cake Oatmeal
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 cups (720 ml) of water; 1 cup (240 ml) of milk (I use cashew), plus extra for serving; 1 cup (175g) of steel-cut oats (see notes on substitution); 2 cups (200g) of grated carrots, about 4 medium carrots; 1/2 cup of golden raisins (or regular raisins); 3/4 teaspoon of ground cinnamon; 1/4 teaspoon of ground ginger; 1/4 teaspoon of nutmeg; 3 tablespoons of light brown sugar; 1 teaspoon of pure vanilla extract; 1/2 teaspoon of kosher salt; 2 teaspoons of grated orange zest

On my continued mission to find healthy make-ahead breakfast options, this carrot cake oatmeal has become a new staple.

So many of my other “free” (of gluten, dairy, egg) breakfasts are nut- and seed-heavy, and I needed something that would give me a break from them (to give my liver a break from processing them). Plus, I love that this sneaks in a big serving of veggies! It feels so cozy and indulgent, you don’t even notice.

Texturally I don’t tend to love re-warmed oatmeal, but this recipe made me discover that steel-cut oats are the answer. It made such a difference that’s definitely worth the added cooking time. You can make this with old-fashioned oats, but I prefer the steel-cut here.

I’ve started making my own dairy-alternative milks, like cashew, oat, coconut, etc. With having to avoid dairy long-term, I found myself frustrated by both the cost and health concerns around a lot of store-bought options, particularly all the gums and additives.

I researched a lot of nut milk makers and ended up going with this really affordable version…super happy with it! Easy to use, no mess, no having to squeeze things through a nut milk bag. I definitely recommend it if dairy-free milks are a frequent guest in your house.

How to make carrot cake oats

In a saucepan, bring the water and milk to a gentle boil.

Stir in the oats, shredded carrots, raisins, cinnamon, ginger, nutmeg, brown sugar, vanilla, and salt and return to a boil.

Decrease the heat to low and partially cover. Cook the oats until they begin to thicken and become soft-yet-chewy, stirring once or twice (25 to 30 minutes).

Remove from the heat and stir in the orange zest. Cover and let sit for 5 minutes before serving, then serve warm with an extra glug of warmed milk.

I’ve been using this as a great, healthy make-ahead breakfast, keeping it in the fridge and and reheating it with my second cup of coffee every morning. Note, I usually halve this recipe for myself, and still have 2-3 days of leftovers.

Adapted slightly from Joy the Baker

Other healthy make-ahead breakfasts you’ll love:

Healthy Seedy Quinoa Breakfast Cookies (GF, Vegan, Nut-Free)
Cinnamon Maple Tahini Quinoa Granola (GF, vegan, almond-free)
Apple Cinnamon Oatmeal Muffins
Morning Glory Breakfast Bars
Make-Ahead Mini Baked Eggs with Veggies (GF)
Super Healthy Orange Honey Spice Granola (GF, dairy-free, can be nut-free)
Egg Muffins with Veggies & Chives (GF)
Healthy Dark Chocolate Granola (GF)
Easy, Healthy Raspberry Chia Pudding (Dairy-Free)

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Healthy, Cozy Carrot Cake Oatmeal

Yield: 4 large servings

Cook Time: 30 minutes

Total Time: 30 minutes

This carrot cake oatmeal is super healthy and easy, packed with flavor, and a great make-ahead breakfast option (delicious leftovers!). It's gluten-free and dairy-free, so great for people with dietary restrictions, and a wonderful way to get a sneaky serving of veggies in first thing in the morning!

Note, I usually halve this for myself and still have 2-3 days of leftovers.

Ingredients

3 cups (720 ml) of water
1 cup (240 ml) of milk (I use cashew), plus extra for serving
1 cup (175g) of steel-cut oats (see notes on substitution)
2 cups (200g) of grated carrots, about 4 medium carrots
1/2 cup of golden raisins (or regular raisins)
3/4 teaspoon of ground cinnamon
1/4 teaspoon of ground ginger
1/4 teaspoon of nutmeg
3 tablespoons of light brown sugar
1 teaspoon of pure vanilla extract
1/2 teaspoon of kosher salt
2 teaspoons of grated orange zest

Instructions

In a saucepan, bring the water and milk to a gentle boil.
Stir in the oats, shredded carrots, raisins, cinnamon, ginger, nutmeg, brown sugar, vanilla, and salt and return to a boil.
Decrease the heat to low and partially cover. Cook the oats until they begin to thicken and become soft-yet-chewy, stirring once or twice (25 to 30 minutes).
Remove from the heat and stir in the orange zest. Cover and let sit for 5 minutes before serving.
Serve warm with an extra glug of warmed milk, if you’d like. This is a great make-ahead healthy breakfast as well, as it reheats nicely!

Notes

I do believe this is best with steel-cut oats from a texture standpoint, especially as leftovers. You *can* substitute rolled/old-fashioned oats if you need to, just double the amount of oats vs. steel-cut (keep liquids the same), and you'd only simmer for like 5-8 minutes instead of 25-30. I also recommend doubling the spices and raisins in that case.

I've started making my own nut milk (or oat milk) and it is SO easy! The nut milk maker I use is linked below, no need to squeeze it out use a nut milk bag, etc.