BREAKFAST RECIPES

Instant Carrot Cake Oatmeal

Updated

A single bowl of rolled oats cooked in the microwave with grated carrot, warm spices and maple syrup, then topped with raisins and walnuts for a carrot cake flavor in minutes.

Prep
5 min
Cook
3 min
Total
8 min
Yield
1 serving
Illustration of Instant Carrot Cake Oatmeal

This one-bowl breakfast from the KitchenSimplicity archive borrows the flavors of carrot cake: finely grated carrot, cinnamon with a pinch of ginger, cloves and nutmeg, a spoonful of maple syrup, and a topping of raisins and chopped walnuts. It is called instant because it cooks in the microwave in a couple of minutes, but it uses regular rolled oats, so the texture stays chewy rather than pasty.

Since each portion is made in its own bowl, everyone can adjust the sweetness and toppings to taste, and a fresh bowl can be started whenever someone sits down. Grate a few carrots at the start of the week and keep them in the fridge, and the morning work comes down to measuring and pressing start.

Tips

  • Use the fine side of a box grater so the carrot softens fully in the short cooking time. Grated carrot keeps in a covered container in the refrigerator for 3 to 4 days.
  • To cook four servings on the stove, simmer 1 1/3 cups oats, 1 cup grated carrot, the spices, 1/4 cup maple syrup and 2 2/3 cups water in a saucepan over medium-low heat, stirring often, for about 5 to 7 minutes.
  • Toast the walnuts in a dry skillet for a few minutes for extra crunch, or swap them for pecans. Chopped dates or dried cranberries can stand in for the raisins.
  • For gluten-free oatmeal, use oats labeled certified gluten-free.

Instant Carrot Cake Oatmeal

Prep
5 min
Cook
3 min
Total
8 min
Yield
1 serving

Ingredients

  • 1/3 cup (30 g) old-fashioned rolled oats
  • 1/4 cup (about 30 g) finely grated carrot, packed
  • Pinch of salt
  • 1/4 teaspoon ground cinnamon
  • Small pinch each of ground ginger, ground cloves and ground nutmeg
  • 1 tablespoon maple syrup or packed brown sugar
  • 2/3 cup (160 ml) hot water
  • 1 tablespoon raisins
  • 1 to 2 tablespoons chopped walnuts
  • Splash of milk or almond milk, for serving

Steps

  1. In a large microwave-safe bowl (at least 2 1/2 cups capacity, so the oats have room to bubble up), combine the oats, carrot, salt, cinnamon, ginger, cloves, nutmeg, maple syrup and hot water. Stir well.
  2. Microwave on high for 2 minutes, then stir.
  3. If the oatmeal is still loose or the oats are firm, microwave for another 30 seconds at a time, stirring between bursts, until it is as thick and tender as you like.
  4. Let the bowl stand for 1 minute; it will thicken a little more. Top with the raisins, walnuts and a splash of milk, and eat right away.

More recipes: Breakfast Recipes · All recipes