Carrot Cake Oatmeal


It's finally starting to rain here, which is a welcome break from the humidity we've been getting lately. Although I hear that Mother Nature is being quite moody back in Canada, so I am feeling good about having to deal with humidity instead of snow...

That being said, we get colder days now and a nice warm bowl of oatmeal is a nice treat in the evenings to enjoy warm food again without sweating. Although, mango season is now in full swing and I cannot get enough of them. They are like nature's candy!

As a kid, I usually had my oatmeal the same way every time; plain with heaps of brown sugar on top. Simple and delicious paired with a few slices of toast to dip in. Now I like to play around with the flavors I can achieve. The Carrot Cake oatmeal is a result of said play time.

The first gluten free cake I ever baked (successfully) was a heavily spiced carrot cake smothered in cream cheese icing. While this bowl lack the icing portion, it more than satisfies any craving that may arise.

I also noticed lately that oatmeal has become somewhat of a food trend in the blogging world, overnighted, baked it comes in a million different methods and flavors now. Gone are the days of pouches of quicks oats with mystery powders and dried fruit to bring flavor to a staple.

I have to say, that I am very happy I will never eat one of those again. I mean, I loved them at the time, but looking at the long list of ingredients on those things now has me running for the produce aisle.

Carrot Cake Oatmeal

A classic dessert... for breakfast. Although this bowl of awesome is much healthier than it's traditional flour and oil counterpart! A perfectly spiced blend of wholesome oats, carrots and raisins with just enough sweetness to make any day great.



Prep Time
5 Minutes

Cooking Time
15 Minutes


  • 3/4 cup raw sugar - coarse*
  • 1/3 cup water
  • 2 cup quick oats
  • 2 cup carrot - finely shredded
  • 1 Tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger - ground
  • 3/4 cup raisins


  • * If you are using a fine sugar, reduce to 1/2 cup
  • In a medium sauce pan, bring the sugar and water to a boil and let thicken. Keep an eye on it so that is doesn't burn and stir often.
  • In another pot, cook the oatmeal with the carrots and spices with as much water as you prefer. I usually use a 1:1 ratio.
  • Once the oatmeal is cooked, stir in the caramel and raisins.
  • Enjoy!