Carrot Cake Oatmeal

Carrot Cake Oatmeal

I’ll be the first one in line when dessert is for breakfast. Such a treat and an awesome start to the day. A simple yet scrumptious recipe for you today: Carrot Cake Oatmeal. Back home in Ireland, I’m hearing stories of snow on the mountains and it’s Spring! So this would be perfect for the colder climates.

A recipe inspired by Green Kitchen Stories Baked Carrot Cake Oatmeal, which I made for my family over the festive season. We collectively thought it was delicious but really quite rich for us so this one is a little lighter but just as tasty.

Carrot Cake Oatmeal Sunflower


50g {1/3 cup} Rolled Oats

250ml Water

30ml Milk of your choice

1 carrot, grated {approx 50g}

1/4 tspn Cinnamon

1/8 tspn Nutmeg


30g Cream Cheese

1/4 tspn Cinnamon

1/8 tspn Nutmeg

10ml Maple Syrup

In a saucepan, add the rolled oats, grated carrots, cinnamon, milk and water. Stir and cook on a low heat until the porridge is ready.

Add a pinch of sea salt

Mix the cream cheese with cinnamon and maple syrup.

Spoon the oats into a bowl and top with the cream cheese mixture, drizzle over some more maple syrup and top with walnuts and blueberries.

Carrot Cake Oatmeal 2


2 Responses to “Carrot Cake Oatmeal”

  1. As much as I adore a supremely rich chocolate cake, carrot cake remains one of my all time favourite cakes. I would often choose it over any other dessert. Carrot cake in oatmeal form for breakfast sounds divine!

    • Carolanne Rushe says:

      Carrot Cake always holds a place in my heart above the rest. But yes this oatmeal is divine and the perfect way to have a “dessert” for breakfast!

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