This carrot cake oatmeal is one of my favorite breakfasts for chilly winter mornings. I use the word chilly instead of cold because let’s be real, it rarely gets cold here in Phoenix. The spices in this oatmeal make it taste more like a dessert than breakfast. And honestly… who doesn’t want to eat dessert for breakfast. I also like this recipe because it’s an easy way to get extra veggies into Theo’s diet. I don’t believe in “hiding” veggies and I plan on being transparent with him about the ingredients in his food when he’s old enough to ask me. That being said, adding carrots into the oats gives it fun streaks of color that I think toddlers will enjoy. If you have a picky toddler that doesn’t like veggies, try serving this for breakfast. Chances are, they won’t even notice that they’re eating carrots.
This picture is from a few months ago when I made this oatmeal for Theo for breakfast. He loved it… I didn’t necessarily love the clean up though. Thankfully he’s starting to get better with his utensils, although oatmeal is still pretty messy.
Let me know what you think of this recipe!
Apple Carrot Cake Oatmeal
Gluten free, dairy free, egg free, nut free
- ½ C rolled oats use gluten-free oats if needed
- ¾ C grated peeled carrots
- 1 ¼ C your choice of milk I used coconut
- 1 ½ T maple syrup
- 1 tsp cinnamon
- ¼ tsp ginger
- 1/8 tsp sea salt
- 1 tsp vanilla extract
- 1 diced apple
- 1 T coconut oil
- 2 T chia seeds
Peel and finely grate the carrots.
On medium heat, whisk together coconut milk, maple syrup, cinnamon, ginger, salt, and vanilla extract.
Add in the grated carrots, chia seeds, and rolled oats. Bring to a low boil and then reduce the heat to let the mixture simmer. Cook uncovered for about 10 minutes, stirring frequently.
While the oatmeal is cooking, sauté your diced apple in coconut oil and add a pinch of cinnamon. Cook until fork tender.
When the oatmeal is done, portion into bowls, top with sautéed apples, and enjoy.
Other yummy things you can top your oats with are shredded coconut, chopped nuts, raisins, or coconut whipped cream.