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.


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    • 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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