Carrot Cake Oats for Two
I love a good hearty bowl of oatmeal for breakfast, and these carrot cake oats hit the spot. If you’re in the mood for a dessert-for-breakfast kind of situation, these oats can satisfy that craving.
How to Make Carrot Cake Oats for Two
These carrot cake oats are super versatile; they work splendidly as a cozy winter morning breakfast, but they also roll over beautifully into spring. I recently learned that carrots are actually sweeter in the winter because the cold weather causes them to develop more sugars to protect themselves from the elements. How cool is that?
Carrot Cake Oats Ingredients
To make carrot cake oats, you will need the following ingredients:
- Gluten-free rolled oats
- Shredded carrot
- Raisins
- Medjool dates
- Ground ginger
- Ground cinnamon
- Ground cloves
- Freshly grated nutmeg
- Vanilla extract
- Maple syrup
*Continue scrolling for the full recipe with measurements.
What should I serve with carrot cake oats?
I’m so glad you asked! 😉 I love to serve my carrot cake oats with a big scoop of vanilla Greek or Skyr yogurt, which acts as a breakfast-acceptable ‘icing’ of sorts. My favourite vanilla yogurt is this one from Siggi’s. Other toppings I love to put on my oats include chopped walnuts or pecans, shredded coconut, almond butter, and sliced bananas.
Prepare the Carrot Cake Oats
Add the oats, shredded carrot, raisins, dates, spices, vanilla, and maple syrup to a medium saucepan. Pour over the water and whisk well until combined.
Bring the oats to a boil over medium heat, then reduce to a simmer. Simmer for 20 minutes, whisking occasionally to prevent sticking. The oats will be thick and creamy when they’re done cooking.
Serve and Enjoy!
Divide the oats between two bowls. Add your favourite toppings and enjoy! The oats are best enjoyed right away, but if you’re cooking for one, the second serving of oats can be stored in the fridge overnight and reheated the next morning.
More Easy Oat Breakfast Recipes
If you loved this recipe, be sure to check out these other easy breakfast dishes:
If you made this recipe, be sure to leave a comment or review. I love to hear your feedback! As always, be sure to tag me in your creations on Instagram.
Happy cooking! 🙂
xx
Ashley
Carrot Cake Oats for Two
Ingredients
- 1 cup gluten-free rolled oats
- 1/2 cup shredded carrot
- 2 tablespoons raisins
- 2 medjool dates, pitted and chopped
- 1/2 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon vanilla extract
- 2½ cups water
- 2 tablespoons maple syrup
Optional Toppings
- Vanilla Greek yogurt
- Chopped nuts
- Almond butter
Instructions
- Add all the ingredients to a medium saucepan and whisk to combine. Bring to a boil over medium heat, then reduce to a simmer.
- Simmer for 20 minutes, whisking occasionally to avoid sticking.
- Divide the oatmeal between two bowls and serve with your favourite toppings. I love to add a big scoop of vanilla Greek yogurt to my oats.
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