What better way is there to start the day other than with a bowl of yummy, warm, filling oatmeal. But wait… it tastes like carrot cake too??!? YES PLEASE! This carrot cake oatmeal is an absolutely delicious, healthy vegan breakfast recipe that literally anyone in the family will fall in love with.
Check out the recipe below for how to make the oatmeal on the hob, microwave, and the overnight version.
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What Equipment Do I Need to Make this Vegan Carrot Cake Oatmeal?
You don’t need much for this carrot cake oatmeal recipe – it’s a nice easy one!
For on the hob
- A grater (and peeler if you like to peel the carrots)
- Measuring spoons and cups
- A pan
- A stirring spoon
- A knife
- A second, small pan/frying pan
For the overnight oats version
- As above, plus a sealable jar
For the microwave version
- You won’t need a pan to cook in, just a microwave safe bowl
Recipe Ingredients and Easy Swaps
Only 6 ingredients for this recipe! Nothing too fancy at all, but if you’re an ingredient short then check out this list for easy-to-swap-out options (except carrots, you kinda need carrots for this recipe).
- Rolled Oats – Just regular oats, steel-cut or quick oats will work fine too. If you’re looking for gluten-free baked oatmeal then check the packet to make sure the oats are guaranteed to be gluten-free friendly.
- Plant-Based Milk – I love oat milk because it’s so creamy. If you prefer other plant-based milk like almond, coconut, or soya, then use your favorite – it will still taste great!
- Maple Syrup – Agave, coconut sugar, or raw cane sugar would also do the trick! If using dry sugar, you will likely need a little more – just try the batter once it’s mixed and adjust to your own preference.
- Carrots – No frills, organic, grown-at-home… doesn’t matter! Just give them a good wash if you don’t fancy peeling them.
- Pecans – Worry not if you don’t have pecans! Go to town on some chopped and lightly toasted cashews, almonds or hazelnuts instead.
- Salt – This recipe uses just a pinch to bring out the flavor, but leave it out if you don’t like the sound of it.
How to make Carrot Cake Oatmeal
There are only a few simple steps. This is a great recipe to get the kids involved in because there’s a lot of mixing and stirring.
Full instructions are in the recipe card below!
This is a lovely, 10 minute recipe that’s so perfect for breakfast because it’s nutritious, healthy and filling too.
- Peel and grate the carrots
- Add all of the ingredients except the pecans and cook on the hob (see the recipe card for other methods like in the microwave or the overnight oats version)
- Toast the pecans and serve on top of the oatmeal… that’s it!!
One of the best things about this recipe is it’s great for making a few servings in one batch cook, then just take out a portion as and when you need it. Who doesn’t love an easy breakfast that tastes this good!!
Tips for Making This Oatmeal Little People Friendly
If you have a fussy toddler (aren’t they all??!), then I’d suggest using the fine grater for the carrots. My son loves the flavor of the oatmeal but obsessively picks out the grated carrot pieces if they’re long and examines each one before putting it on the table.
This method also makes this a great recipe for early baby food ideas – it’s sweet, easy to eat with no chunky bits (leave the pecans out). Expect A LOT of mess if they’re just getting to grips with a spoon.
This carrot cake oatmeal recipe tastes really great just on its own – it’s such a well-rounded and satisfying breakfast that it doesn’t really need much with it. But, if you’re looking to keep things fresh then try some of these ideas…
- Plant-based yogurt
- Chopped nuts (roasted pecans/cashews/almonds/hazelnuts would be ideal!)
- A blob of nut butter
- A scoop of nice cream
- MORE maple syrup
If you’re in the mood for oatmeal but looking for something different to try, check out these recipes for some different ways to try oats.
How to Store the Vegan Carrot Cake Oatmeal Oatmeal
These carrot cake oatmeal stores really well in the fridge for three to four days in a sealed container. Why not make a big batch and have easy breakfasts for days!
You can enjoy it cold, or warm it up in the microwave.
If, like me, you love the hot toasted pecans on top then just leave this step until the day you actually eat the oatmeal – it only takes a few minutes to toast the pecans and it’s sooooo worth it.
More Healthy Vegan Breakfast Recipes
Did you Like This Carrot Cake Oatmeal Recipe?
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A healthy, plant-based, vegan breakfast option that tastes just like carrot cake!
- 1/2 cup Rolled Oats
- 1 cup Oat Milk (or plant-based milk of choice)
- 1 tsp Maple Syrup
- 1 Medium Carrot, grated (90g)
- 1 Small Pinch of Salt
- 3 Pecans, roughly chopped
For on the Hob
- Peel and grate the carrot.
- Combine all of the ingredients except the pecans in a pan on the hob on low heat for 10 minutes. The oatmeal should thicken nicely, but if it is too thick for your liking, just keep adding a dash more milk until it's how you like it.
- While the oatmeal is cooking, roughly chop the pecans and heat them in a dry pan on low heat until they are lightly toasted (around 3-4 minutes).
- Serve the oatmeal, sprinkle the pecans on top, and enjoy. I like to drizzle a little more maple syrup on mine at this stage because I have a huge sweet tooth!
For the Overnight Oats Version
- Combine all of the ingredients (except the pecans) in a sealable mason jar and leave it in the fridge overnight.
- In the morning, chop and heat the pecans in a dry pan on low heat until they are lightly toasted (around 3-4 minutes). Serve on top of the oats.
- Add another drizzle of maple syrup if you like it sweet.
For the Microwave Version
- Add all of the ingredients except the pecans to a microwave-safe bowl and put in the microwave on a high setting for 3 to 4 minutes (this will depend on your microwave).
- Stir mid-way through and keep an eye on it to make sure it doesn't bubble over the edge.
- Chop and heat the pecans in a dry pan on low heat until they are lightly toasted (around 3-4 minutes). Serve on top of the oats.
- Add another drizzle of maple syrup if you like it sweet.
- This recipe is great for batch cooking. You can easily make three or four days' worth in one go and reheat as needed. Just add a dash more milk or water to thin it out if needed.
Serving Size:1 Amount Per Serving: Calories: 348Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 171mgCarbohydrates: 65gFiber: 7gSugar: 25gProtein: 8g
Nutrition information isn’t always accurate and will depend on specific ingredients used.