Shredded carrots and warm seasonings are stirred into a hearty bowl of oatmeal with a swirl of homemade cream cheese yogurt on top.
Ingredients for Carrot Cake Oatmeal
Carrot cake oatmeal tastes like dessert for breakfast! It’s an easy-to-cook morning meal that’s packed with protein, fiber, and good all-day-energy. Oatmeal – This recipe uses old-fashioned oats, also known as rolled oats, as they have the best texture. You can use quick oats but may have to adjust the milk/water. Carrots – Shred the carrots on the larger side of a box grater before adding to the oatmeal. Liquid – I use a combination of water and milk to make these oats nice and creamy. Any type of milk can be used. Add ins – Add in anything you like to add to carrot cake. I love raisins and chopped nuts. Try pecans, almonds, coconut or pineapple.
The Best Topping
This carrot cake oatmeal is topped with a cream cheese yogurt that resembles frosting. It’s protein packed and delicious. Be sure to let the cream cheese soften for faster whipping.
How to Make Carrot Cake Oatmeal
Easy and delicious is what this cozy breakfast recipe is all about!
Storing and Reheating Oatmeal
Keep leftover carrot cake oatmeal in a covered container in the refrigerator for up to 4 days. Cream cheese yogurt should be stored separately. Reheat portions in the microwave or on the stovetop, adding milk as needed. Freeze portions in zippered bags for up to a month and thaw overnight in the refrigerator. Cream cheese yogurt is also delicious spread over waffles, or used as a dip for French toast sticks.
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