Carrot cake oats

Having oats for breakfast day-in-day-out can be monotonous. By varying the spices and fruit I add to my oats, I look forward to breakfast and what bowl of goodness I’ll be enjoying!

I decided to go for warming spices and a vegetable this time – I’ll admit, I was a little scared of putting carrots and oats together but safe to say it actually tastes amazing!

Only need one pan

What I love most about oats is how quickly they cook. In little to no time you have a tasty, healthy and filling breakfast.

Orange oats!

The carrots cook down and release their orange colour which takes over the dish. The raisins provide a sweetness and the walnuts add a slight crunch.

Breakfast is served!

I love the grated apple on top as it adds a fresh tartness to the oats.

Carrot cake oats

Serves 1


  • 1 carrot, peeled and finely grated
  • 1/4 cup gluten free rolled oats or regular rolled oats
  • 3/4 cup almond milk
  • 1 TBSP raisins
  • 1 TBSP raw walnuts, roughly chopped
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp ginger
  • 1 tsp cinnamon
  • 1 green apple, peeled and grated
  • Shredded coconut for sprinking on top


  1. Place all ingredients in a medium saucepan over medium heat.
  2. Cook for 5-7 minutes until creamy, stirring occasionally.
  3. Serve in bowl and place grated apple and shredded coconut on top. Enjoy!

Note: you can add a drizzle of honey or 100% pure maple syrup to add a sweet element.

How do you like to mix up the flavour of your oats?

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