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Carrot Cake Oatmeal is a delicious and easy way to incorporate veggies into your breakfast.  Kid friendly and are super quick to make, this recipe makes one bowl, so duplicate ingredients for multiple servings.  Use milk and maple syrup for a sweeter version,  Don’t have a vegetable grater? You can use a peeler to get thin ribbons of carrots and then chop finely with a knife.

Ingredients:

  • 1/2 Cup old-fashioned oats
  • 1/2 Cup shredded carrots
  • 3/4 Cup water or milk

  • 1 tsp cinnamon

Main Ingredient(s): Carrots

Optional: 1 Tbsp maple syrup or a drop of vanilla, walnuts, raisins,  yogurt. We also love shredding in apple.

Steps:

  • Boil 3/4 cup water or milk over a stove in a small saucepan.
  • Once boiling, add in oats, cover and reduce heat for 3-5 minutes.
  • Once oats have softened, stir in cinnamon, carrots, and maple syrup or vanilla extract if desired. Mix over medium heat for 2-3 minutes until no milk or water is left.
  • Add in nuts, raisins or yogurt as desired. Serve hot!

*Recipe adapted from Plant Based on a Budget

Photo of Bunch of Carrots with Greens
Photo of Bowl of Carrot Cake Oatmeal and a cup of coffee on purple napkin
VT Fresh Cooked, Ate, Approved graphic with a check mark.

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VT Fresh is funded in part by the USDA’s Supplemental Nutrition Assistance Program (SNAP). USDA is an equal opportunity provider and employer. In Vermont, SNAP is called 3SquaresVT. It can help low income people buy foods for a better diet. To find out more, contact the Vermont Foodbank toll-free at 855-855-6181.

Published On: February 16, 2022