Carrot Cake Oatmeal (Gluten Free + Vegan)

March 13, 2017

I originally started this post saying that one can only live on smoothies for so long, that was before I got the cold from hell, courtesy of one coughing, runny nosed 2 year old. Smoothies are pretty much all I’ve eaten the past 2 days with this sore throat. But before said cold, there was a strong desire for a warm, filling, healthy breakfast, that was, gasp, something other than a smoothie. That’s when I started playing around with the idea of carrot cake bread, which never took shape. Then morphed into carrot cake oatmeal which turns out to be much easier and quicker than bread anyway.

carrot cake oatmeal

Before the recipe, some questions for you all, please tell me I’m not the only one with a household that is perpetually sick? Is this just a daycare, toddler, winter thing? I hardly ever used to get sick, what is the deal? It seems we’ve gone from fever to cough to runny nose and back again for months. Just when one person gets well, another goes down. I miss the days when Kleenex just stayed in the box.

Okay, enough complaining. To make this carrot cake oatmeal, I shredded some carrots and apples, added winter spices like cinnamon and cloves, poured in a healthy dose of almond milk and topped with nuts, berries and almond butter. It was divine and quite possibly my next breakfast obsession.

carrot cake oatmeal

A few notes on the makings of the carrot cake oatmeal itself:
  • I used quick cooking oats but if you want to use steel cut or some other kind feel free, it all works here.
  • For the carrots, shred them on the finest grater setting. Because I wasn’t cooking the oats for more than a few minutes, the carrots needed to be very fine. I also prefer the texture without the grittiness of big clumps of carrot.
  • I did the same for the apples but I’m not sure that it’s as necessary because the apples are so wet and fall apart a bit with heat.
  • Toppings are just suggestions. I think walnuts would have been great instead of almonds.

That’s it! This recipe is so simple that you can make it on your way out of the house on a weekday or in a big batch on a lazy Sunday morning.

Now, here’s to getting well.

carrot cake oatmeal

Carrot Cake Oatmeal
Prep time
Cook time
Total time
Take your standard oats to the next level with this warming carrot cake oatmeal. Filled with cinnamon, cloves and ginger and topped with nuts and almond butter. Gluten free and vegan.
: Breakfast
Serves: 1 bowl
  • ½ cup quick cooking oats (gluten free if needed)
  • 1 cup water
  • Pinch of salt
  • Heaping ¼ cup of both finely shredded carrots and apple
  • 1 teaspoon cinnamon
  • 1 teaspoon cloves
  • 1 teaspoon ginger
  • 1 tablespoon maple syrup or brown sugar
  • For toppings try: slivered almonds, walnuts, berries, almond milk or almond butter
  1. Place oats, water and salt in a pot.
  2. Bring water to a boil and stir in carrots, apples, cinnamon, cloves, ginger and maple syrup
  3. Stir until well combine and remove from heat.
  4. Top with your favorite toppings and a splash of almond milk.


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  • Reply Ashley Madden March 17, 2017 at 12:24 pm

    OMG we are destined to be friends! I just finished a carrot cake chia concoction ! Love your combo of spices! I’m always afraid cloves will overpower but I think you nailed it!

    • Reply Lisa March 17, 2017 at 12:40 pm

      Yay, love that we’ve connected Ashley! Cloves can be intense but a little goes a long way. Can’t wait to see your carrot cake chia, yum!

  • Reply insidetherustickitchen March 23, 2017 at 7:03 am

    OH my carrot cake is my favourite flavoured cake so I’m going to love this!!

    • Reply Lisa March 23, 2017 at 8:55 am

      Mine too, carrot cake for breakfast feels like a splurge. But it’s healthy, double win!

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