Recipe: Healthy Carrot Cake Oatmeal

Breakfast Recipes

By: Chris Freytag, CPT

There is something so deliciously comforting about carrot cake. The nuttiness of pecans, the sweetness of cinnamon and raisins, it’s a perfect combination of flavors. And now you can have it for breakfast with this super easy, super filling carrot cake oatmeal. This breakfast comes together in minutes and is a great way to start the day. With 6g of fiber per serving, this recipe is sure to fill you up and delight your tastebuds will real carrot cake flavor.


  • 1 medium carrot, shredded
  • 1 cup rolled oats
  • 1 3/4 cup water
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • For serving
  • Milk of choice
  • 2 tablespoons chopped pecans
  • 2 tablespoons shredded coconut
  • 2 tablespoons raisins
  • Maple syrup (about 1 tablespoon)


  1. Shred carrot using a box grater and set aside in small bowl to bring to room temperature.
  2. Bring water to a boil. In a small bowl, combine oats with cinnamon, pumpkin spice and vanilla. Add to boiling water and simmer about 3-5 minutes. Set aside for 2 minutes.
  3. Divide oatmeal into 2 bowls and top with a shredded carrot, splash of milk, pecans, coconut, raisins and maple syrup.

Nutrition Information Per Serving

Calories: 264

Protein: 7 gram(s)

Fat: 6 gram(s)

Carbohydrates: 46 gram(s)

Fiber: 6 gram(s)

Sugar: 17 gram(s)

Recipe Cuisine: American

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