This healthy, vegan Carrot Cake Oatmeal is the perfect quick and easy breakfast recipe when you’re craving a warming, nourishing breakfast that tastes like cake.
Spring has sprung, and with that comes cravings for all the classic spring flavors, including carrot cake. My mom is famous among our family and friends for her carrot cake-It’s a family recipe that’s better than any carrot cake you could buy at a bakery. I used the flavors of her carrot cake as my inspiration, because who doesn’t want to feel like they’re eating a nutritious version of cake for breakfast?
The carrots add some natural sweetness to the oatmeal and texture, while the spices add all the traditional flavors of carrot cake. The best part? It’s so easy to make! This carrot cake oatmeal takes less than 15-minutes to whip up, which is perfect for those busy mornings!
I’ve added chopped nuts, coconut flakes and an extra sprinkle of grated carrot to top this carrot cake oatmeal, but raisins, walnuts, or a dollop of vegan yogurt would also be delicious!
This vegan Carrot Cake Oatmeal can be made gluten-free if you use gluten-free oats. Fun fact: oats are naturally gluten-free, but are usually processed in facilities that also process products that contain gluten. Because of this, those who have celiac disease need to look for certified gluten-free oats, while other people who simply choose to be gluten-free can likely tolerate all oats.
Feel free to make this recipe into overnight oats by combining all ingredients into a jar the night before, shaking together, and letting sit in the fridge overnight or for at least 6-8 hours.
Vegan Carrot Cake Oatmeal Ingredients:
- Rolled oats (can be subbed for quick or steel cut oats, but cooking time and amount of liquid will vary).
- Plant-based milk of choice
- Grated carrot
- Maple syrup
- Pinch of salt
- Chia seeds
- Vanilla extract
- Ground cinnamon
- Ground ginger
- Nutmeg (optional)
How to make this Carrot Cake Oatmeal:
Step 1: Add all ingredients into a pot over medium heat. Let mixture come to a low boil, then reduce heat to low to simmer.
Step 2: Let simmer for 5-10 minutes until desired creaminess, stirring consistently. Stirring consistently is the key to creamy oatmeal!
Step 3: Serve oatmeal with toppings of your choosing and enjoy!
I hope you love this vegan Carrot Cake Oatmeal as much as I do! Let me know if you try it out on Instagram and by leaving me a comment down below, and don’t forget to follow me on Pinterest for more recipes like this!
Vegan Carrot Cake Oatmeal
- Medium pan
- 1 cup rolled oats
- 2 cups plant-based milk
- 1 cup grated carrot about 2 medium carrots
- 1 tbsp chia seeds
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp dried ginger
- 1/8 tsp nutmeg
- 1/4 tsp salt
- extra grated carrot
- coconut flakes
- plant-based yogurt
- Add all ingredients into a pot over medium heat. Let mixture come to a low boil, then reduce heat to low to simmer.
- Let simmer for 5-10 minutes until desired creaminess, stirring consistently.
- Serve oatmeal with toppings of your choosing and enjoy!
Recipes like this Vegan Carrot Cake Oatmeal you’ll love!
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