Saturday, 17 May 2014

Carrot Cake Oatmeal

The first time I tried carrot cake oatmeal I hated it. I can't remember how I made it but I obviously did something wrong because when I tried it again a few months ago I fell in love straight away! I have it weekly (sometimes twice weekly) and it never gets old. The texture of the oats and grated carrot is a perfect combination, the spices add depth to the flavour without being overpowering (been there, done that - experimenting with ginger is a nightmare) and there's just the right amount of sweetness from the raisins. It tastes absolutely divine and you're getting a portion of vegetables in every bowl which is always a bonus!

Serves 1
  • 1 medium/large carrot (or 2 small carrots), grated
  • 2/3 cup oats
  • 1 1/3 cup milk of choice
  • 2 tbsp raisins/sultanas/currants*
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
*To make caramel carrot cake oatmeal (see below) replace these with 3 chopped Medjool dates


Put the oats, grated carrot, raisins (or alternative) and milk into a small saucepan, turn the heat up to the highest setting and bring the milk to a boil. Once it's boiling reduce the heat to the lowest setting and let it simmer for about two minutes, stirring occasionally, until it has thickened up a bit.

Mix the spices into the oatmeal and let it cook for another three or four minutes, stirring occasionally, until it's at your desired consistency. When it's ready pour it into a bowl, add your toppings and enjoy!


  1. I made this for breakfast today and I'm already addicted! Madness!! Thank you so much for the recipe lovely!
    / <3 Tilda (@torecoveryandbeyond ;)

    1. Awww, I'm so happy you liked it! :) thank you for brightening my day with this comment, gorgeous girl! You're an utter sweetheart :') <3


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