Healthy, Cozy Carrot Cake Oatmeal

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

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Healthy, Cozy Carrot Cake Oatmeal

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.

Cook Time30 minutes mins

Total Time30 minutes mins

Course: Breakfast Goodies

Servings: 4 large servings

Equipment

• Bob's Red Mill Steel Cut Oats, 24-ounce (Pack of 4)
• Arcmira Automatic Nut Milk Maker
• Microplane Zester/Grater
• Golden Raisins No Added Sugar

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.