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Carrot Cake Oatmeal, Vegan + Gluten-Free

It’s still a little chilly here in New York so before it turns into green smoothie weather I would like to share one last oatmeal recipe. Today’s Carrot Cake Oatmeal is officially my new favorite breakfast. Recently I posted my recipe for Carrot Cake Oatmeal Bars and if you liked that recipe you’ll love this warm and creamy version! With a spoonful of peanut butter on top this oatmeal is seriously out of this world.

I would also like to share a super fun interview I did with Kyle Willets last week. She asked about my blog, my philosophy as a health coach and my favorite NYC vegan eateries. You can check it out here. Ok, now it’s oatmeal time!

Carrot Cake Oatmeal 2

Carrot Cake Oatmeal

makes 2 servings

What you’ll need:

  • 1 cup rolled oats
  • 1 cup water
  • 1 cup non-dairy milk (I use unsweetened almond)
  • 1/2 tsp vanilla extract
  • dash of cinnamon
  • dash of allspice
  • dash of salt
  • 1 large carrot, shredded
  • 3 tbs raisins or chopped dates
  • optional– 2 tbs chia seeds and/or 2 tbs shredded coconut


  1. Bring water, milk, oatmeal and shredded carrot to simmer in a small pot on the stove.
  2. Stir in vanilla extract, cinnamon, allspice, raisins and salt and continue to simmer, stirring throughout, until liquid is absorbed (7-10 minutes).
  3. Serve into bowls and top with chia seeds and dried coconut.

Carrot Cake Oatmeal 1




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9 Responses to Carrot Cake Oatmeal, Vegan + Gluten-Free

  1. yuumm! I recently discovered carrot cake oatmeal too and have been LOVING it. Haven’t worked up the willpower to take pics before i eat yet so no post haha!

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