Carrot Cake Oatmeal
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Kiran has chosen one of my all-time favorite breakfast foods - steel cut oatmeal - and taken it to the next level with this incredible carrot cake version. Soaking the oats overnight means this healthy, filling breakfast can be on the table in 10 minutes flat in the morning.
Recipe Type: Breakfast
Yield: 2 servings
  • ⅓ cup steel cut oats
  • 1.5 cups boiling water
  • 1 cup milk
  • 2 carrots, finely shredded
  • Pinch of salt
  • ½ tbsp. cinnamon powder
  • Pinch of nutmeg
  • ½ tsp vanilla extract
  • Brown sugar/agave nectar/maple syrup to sweeten
  • Chopped walnuts for crunch and chia seeds for garnish
  1. Soak steel cut oats with boiling water in a saucepan overnight.
  2. For breakfast, heat saucepan over medium.
  3. Add milk and shredded carrots. Stir till thicken. This should take about 10 minutes
  4. Sprinkle salt, dash of cinnamon powder, nutmeg and vanilla extract. Mix well to incorporate.
  5. Serve hot topped with maple syrup, nuts and chia seeds.
Gluten free (be sure to get gf-safe oats), Kosher dairy, Vegetarian
Recipe by Katherine Martinelli at