Carrot Cake Oatmeal
Warm, spiced oatmeal sweetened with maple syrup and topped with shredded carrots and walnuts for a breakfast that tastes like dessert. Ready in 10 minutes.
- Total time
- 10 min
- Servings
- 2
- Calories
- 348
- Protein
- 10g
Ingredients
- 1 cup rolled oats
- 1.5 cups whole milk
- ¾ cup shredded carrots
- 2 tablespoons maple syrup
- ¼ cup walnuts, chopped
- ½ teaspoon ground cinnamon
Instructions
- 1
Pour 1.5 cups milk into a saucepan and set the heat to medium-high until small bubbles form around the edge and steam rises from the surface, about 3 minutes.
- 2
Add 1 cup rolled oats and 0.5 teaspoon ground cinnamon to the hot milk, then stir constantly with a wooden spoon to combine.
- 3
Reduce heat to medium-low and stir once every 20 seconds for 4 minutes, until the oatmeal thickens and looks creamy with no visible liquid pools.
- 4
Stir in 0.75 cup shredded carrots and 2 tablespoons maple syrup until completely mixed.
- 5
Divide the oatmeal between two bowls, using a ladle or large spoon to scoop from the center of the pot into each bowl.
- 6
Sprinkle 2 tablespoons chopped walnuts on top of each bowl in an even layer.
Tools you’ll need
- saucepan (3-quart)
- wooden spoon
- measuring cups
- measuring spoons
- ladle or large spoon
- two serving bowls
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