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

{ 11 comments… read them below or add one }

Ashlie February 20, 2011 at 8:31 am

I make a “zucchini bread oatmeal” that is similar to this – I replace the carrots with shredded zucchnini and the raisins with chopped dates, adding a little freshly grated nutmeg is also quite nice :)


Angelia February 20, 2011 at 8:53 am

Omigosh this looks so tasty!
And so perfect for a cold winter morning~~
I’d love to try this recipe =D


Albizia February 20, 2011 at 9:48 am

This looks good but can’t beat the heavenly bowl I had for breakfast today – shredded coconut, candied pineapple and papaya pieces and melted dark chocolate. Pure bliss!


TasteSpotting February 21, 2011 at 3:18 am

ah, LOVE the addition of dark chocolate!

Linda @ Lemon Drop February 20, 2011 at 10:23 am

I love oatmeal but this is certainly kicking it up a notch! Going to be treating myself to this tomorrow morning! Thx for sharing


Angela (Oh She Glows) February 20, 2011 at 3:17 pm

Mmm, love your take on it! The pineapple and steel cut oats are a good idea, I’ll have to try that out next time. :) Making a big batch is the best way to go. I like to add a bit of milk to the oats and then microwave it for a quick re-heat.


Diana February 20, 2011 at 3:41 pm

I like the way you do your research. ;)

I’ll have to try adding ginger the next time I make it!


Kat @ Cupcake Kat February 20, 2011 at 9:27 pm

This Carrot Cake Oatmeal looks so good. I love the taste of cream cheese on oatmeal!


TasteSpotting February 21, 2011 at 3:19 am

we love the cream cheese, too… though we did sort of feel guilty since the whole point of the oats is “health” :)

but we need, dairy, too… so there we go!

jeannette March 12, 2011 at 7:28 am

This was really tasty! I am tryinggto find a big variety of recipes, as we eat it every morning. I lived this one b/c it was not sweetened but the sweetner was not missed (by me or my 2 year old!)


Brooke December 13, 2012 at 4:38 pm

This was GREAT!! I cooked the oats in both water and vanilla soymilk and omitted the spices, but mixed in some cream cheese at the end as well with the toppings and “frosting.” Definitely a keeper, thanks so much for the recipe!


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