Carrot Cake Oats

January 30, 2019
Created by Harmons Chef
35 minutes
Serves 4
  • 1 cup water
  • 1 cup steel cut oats
  • 1 cup shredded carrots
  • 3/4 cup raisins
  • 1 tsp ground cinnamon
  • 1/4 tsp freshly ground nutmeg
  • 1/4 tsp ground ginger
  • 1/2 tsp salt
  • 1/4 cup unsweetened shredded coconut flakes
  • 1 Tbsp fresh orange zest
  • 1 tsp vanilla extract
  • 1/2 cup sliced almonds
  • 1 Tbsp honey, optional

In a saucepan over high heat, bring water to a boil. Stir in oats, carrots, raisins, cinnamon, ginger, nutmeg and salt. Bring mixture back to boil, then decrease heat to low and partially cover pot.

Cook oats, without stirring, until thickened, soft yet chewy. Check texture by stirring them after 25 minutes of cooking.

Remove from heat and stir in coconut flakes, orange zest and vanilla. Add honey. Cover and let oatmeal rest for 5 minutes before serving.

In a frying pan over medium-low heat, toast almond pieces, tossing frequently, until edges are golden and walnuts smell nice and toasty.

Serve oatmeal with a sprinkling of nuts and a splash of milk or a dollop of plain yogurt.

Recipe adapted from

Nutrition Information: 290 calories, 10 grams fat, 3.5 grams saturated fat, 0 mg cholesterol, 320 mg sodium, 44 grams carbohydrates, 7 grams dietary fiber, 25 grams sugar, 6 grams protein.