The flavor of much-loved carrot cake is ideal for adapting into something different. Why not a heartier and interesting way to make oatmeal? You don’t even have to eat it only in the morning for breakfast. This is an easy and versatile recipe. You can make it as overnight oats* or you can cook the oatmeal with the chia seeds first, and then top with the remaining ingredients.

Feel free to adjust the amount of each ingredient and topping according to your preference. For added pizzaz, sneak in a few flavorful ingredients like orange zest, maple syrup, and/or a hint of ground cardamom.

Carrot Cake Oats

Carrot Cake Flavored Oats
Serves about 2

2 cups rolled oats (gluten free, if you prefer)
2-3 cups unsweetened plant milk (I often use almond or hemp)
2 tablespoons chia seeds
1 teaspoon cinnamon, ground
large pinch of nutmeg, ground
Pinch of cardamom, ground (optional)
1/2 cup carrots, shredded
1/4 cup dried currants or raisins
1-2 tablespoons pumpkin seeds
Chopped pecans and/or walnuts

Optional Toppings: orange zest, maple syrup, nut butter, chopped dates, or other seeds/nuts.

  • For overnight oats, combine oats, milk, chia seeds, and spices in a glass jar. Layer with carrots, currants and pumpkin seeds. Cover and chill in the refrigerator overnight or for at least two hours. After it is chilled, serve with more milk (if too thick), a drizzle of maple syrup, nuts and/or additional toppings, if preferred.

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