Carrot Cake Oatmeal, The Oatmeal Project Day 17

Steel Cut Oats, Carrot Cake[The Oatmeal Project, Day 17: Carrot Cake]

We saw this, which led to this, which inspired us to try it ourselves.

So we researched as we usually do, liked the additions on this, and came up with our very own Carrot Cake Oatmeal. Shredded carrots. Spices. And a few other traditional “carrot cake” things that make this a heart healthy carrot cake-in-a-bowl, including a little bit of frosting.

We did not, however, include shredded coconut as some carrot cake recipes include. We do not condone that kind of “behavior.”

Most of the recipes build a bowl from scratch, but we’re going with our flow of keeping a big pot of cooked oats in the fridge to re-heat during the week.

Carrot Cake Oatmeal

We didn’t add any sweeteners to the oats other than a few tablespoons of maple syrup to the cream cheese “frosting.” If you like sweet oatmeal, you may want to drizzle agave, honey or maple syrup over each bowl of oatmeal.

serves 2


For the Oats

2 cups cooked steel cut oats
1 large carrot, julienned (we like the texture of thicker juliennes, but a fine shred would work, too)
½ cup water, plus more as needed
¼ cup raisins
1 teaspoon vanilla
1 teaspoon cinnamon
½ teaspoon ground ginger
pinch cloves
optional health boosts: ground flaxseeds, chia seeds

For the Cream Cheese Frosting Topping

¼ cup cream cheese at room temperature
2 tablespoons maple syrup


diced fresh pineapple, toasted walnuts, raisins, ground cinnamon (and sweeteners, if you’d like, which we don’t, so we left off)


In a medium saucepan, heat ½ cup water to boiling. Add julienned carrots, turn down heat to medium-low, and cook carrots until soft, about 10 minutes.

Stir cooked oats and raisins into carrots until oats have been heated through. Add vanilla, cinnamon, ginger, and cloves. Cook an additional five minutes, adding more water if the oats get too thick. Remove from heat. (We stirred in ¼ cup ground flaxseeds and 2 tablespoons chia seeds for a health boost.)

In a small bowl, stir cream cheese until smooth (we used a fork). Stir in maple syrup.

Serve oats in bowls, top each with about 2 tablespoons of cream cheese and garnish with fresh pineapple, toasted walnuts, more raisins and ground cinnamon. Add agave, honey or maple syrup for sweetness.

by Sarah J. Gim on February 17, 2011 · 11 comments

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