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The Boat Shed Kitchen

Carrot Cake Oatmeal

This carrot cake oatmeal combines shredded carrots, warm spices, and oats for a nourishing breakfast that’s reminiscent of dessert. Sweetened naturally with maple syrup or banana and finished with crunchy nuts or raisins, it's a hearty start to your day that feels indulgent—but isn’t.
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings: 2
Calories: 270
Ingredients Method Notes

Ingredients
  

  • ½ cup rolled oats
  • 1 cup milk or plant-based milk
  • ½ cup finely shredded carrots
  • 1 tbsp maple syrup or ½ mashed banana
  • ½ tsp cinnamon
  • ⅛ tsp each nutmeg and ground ginger
  • 2 tbsp chopped walnuts or pecans optional

Method
 

  1. Combine oats, milk, carrots, syrup or banana, spices, and salt in saucepan.
  2. Cook over medium heat, stirring, 5–7 minutes until thick and creamy.
  3. Fold in raisins and nuts (if using).
  4. Serve warm with toppings of choice.
  5. See full steps with tips & photos → https://theboatshedcafe.com/carrot-cake-oatmeal/

Notes

  • Use finely shredded carrots so they cook quickly and blend smoothly into the oats.
  • Banana adds natural sweetness and makes it extra creamy—great if you’re skipping added sugars.
  • Feel free to add chia seeds or flax for more fiber and texture.