Thirdly, they taste like cake. CAKE! Who doesn’t want carrot cake for breakfast? The good news is that you can have your cake and eat it too, because this is a healthy and nutritious way to start your day. I mean, how many people can say they had carrots for breakfast? Not only are you getting great nutrition from the carrots, but you’re also getting tons of other good stuff from the oats, the raisins, and the antioxidant power of cinnamon. Oh, and speaking of the raisins, they puff up and get so delicious in this oatmeal. They almost turn back into grapes!
I think one of the best parts about oatmeal is that you can dress it up a million ways. This oatmeal already has a lot of flavors and ingredients, but I love adding walnuts. Walnuts are traditionally found in carrot cake so I think they are a perfect addition. You can add brown sugar to sweeten things up a bit, and milk to cool it down a little so you don’t burn your tongue. Another thing I think would be great on this is just a little bit of grated orange zest to really freshen it up and give you a burst of flavor first thing in the morning. Enjoy!
Slow Cooker Carrot Cake Oatmeal Recipe Instructions
carrot cake slow cooker steel cut oats recipe
Prep Time: 10 minutes
Cook Time: 8 hours
Yield: 12 cups of oatmeal
- 2 cups steel cut oats
- 1 cup shredded or julienned carrots
- 1 cup small diced carrots
- 1 cup golden raisins
- 1 cup unsweetened coconut (shredded or flake)
- 8 cups water
- 2 cups skim milk
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon salt
- toasted walnuts for topping, optional
- brown sugar for topping, optional
- milk for topping, optional
- In a large slow cooker, combine oats, carrots, raisins, coconut, water, milk, cinnamon, nutmeg and salt. Set on “warm” and cook for 8 hours. Serve with brown sugar and toasted walnuts if desired.
- Note: I use a 6 quart slow cooker and it is nearly full with this recipe. If you have a smaller sized slow cooker (or aren’t feeding an army), you may want to cut the recipe in half.