Simple Oatmeal Carrot Cake: A Comforting Morning Treat (Print Version)
Easy Oatmeal Carrot Cake recipe: Your new favorite healthy-ish treat! Spiced, moist, and perfect for breakfast or dessert. So delicious, youll want seconds.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Oatmeal Carrot Cake Base
01 -
1 cup old-fashioned rolled oats
02 -
1 ½ cups milk (dairy or non-dairy)
03 -
½ cup grated carrots (about 1 medium carrot)
04 -
¼ cup packed light brown sugar
05 -
1 large egg, lightly beaten
06 -
1 teaspoon baking powder
→ Warm Spices & Vanilla
07 -
1 teaspoon ground cinnamon
08 -
¼ teaspoon ground nutmeg
09 -
½ teaspoon vanilla extract
→ Flavorful Add-ins
10 -
¼ cup chopped walnuts or pecans (optional)
→ Cream Cheese Frosting (Optional)
11 -
2 oz cream cheese, softened
12 -
1 tablespoon unsalted butter, softened
13 -
½ cup powdered sugar
14 -
¼ teaspoon vanilla extract
# Instructions:
01 -
Alright, first things first for our Easy Oatmeal Carrot Cake. Grab a medium saucepan and toss in your rolled oats, milk, grated carrots, and brown sugar. Give it a good stir to combine everything. This is where the magic starts to happen, as those oats begin to soak up all that goodness. I always make sure the carrots are really mixed in here; sometimes they like to hide at the bottom, those sneaky little things!
02 -
Now, place that saucepan over medium heat. Bring it to a gentle simmer, stirring occasionally to prevent sticking. Let it cook for about 5-7 minutes, until the oats are tender and most of the liquid has been absorbed. You want it thick, but not dry. Honestly, I’ve overcooked it once or twice, and it turned into a solid block, so keep an eye on it! It should smell warm and sweet, like a hug in a pan.
03 -
Once it’s cooked, take the saucepan off the heat and let it cool down for about 5 minutes. This step is crucial, because if you add the egg too soon, you’ll end up with scrambled eggs in your oatmeal, and trust me, that's not the texture we're aiming for! I speak from experience here, folks. Give it a little stir to release some steam, you’ll feel it cool down.
04 -
Now for the good stuff! Stir in your beaten egg, baking powder, cinnamon, nutmeg, and vanilla extract. If you're using walnuts or pecans, toss 'em in now too. Mix it all until everything is just combined. Don't overmix; we’re not trying to develop gluten here. This is where the Easy Oatmeal Carrot Cake truly starts to smell like a proper treat, all those spices coming alive.
05 -
You've got options! For a baked version, pour the mixture into a lightly greased oven-safe dish (I love a small ramekin for a single serving) and bake at 350°F (175°C) for 20-25 minutes, until set and lightly golden. If you’re feeling lazy (and honestly, who isn’t sometimes?), you can just continue cooking it on the stove-top over low heat, covered, for another 5-10 minutes until it’s thick and creamy. I usually go for the oven when I want that proper cake-like top.
06 -
Once it’s done, let it cool for a couple of minutes. If you made the cream cheese frosting, swirl a generous dollop on top. Otherwise, a sprinkle of extra cinnamon or a drizzle of maple syrup is just divine. This Easy Oatmeal Carrot Cake is best enjoyed warm, maybe with a cup of coffee and a good book. It’s comforting, satisfying, and honestly, a little bit special for an oatmeal dish.
# Notes:
01 -
Always let the cooked oats cool slightly before adding the egg, or you'll get scrambled bits!
02 -
Leftovers keep well in the fridge for 3-4 days; reheat gently to avoid a sad, melted frosting situation.
03 -
No brown sugar? Maple syrup works, but adjust liquid slightly for consistency.
04 -
A dollop of Greek yogurt or a drizzle of extra maple syrup makes it breakfast-ready!
# Equipment Needed:
01 -
Medium saucepan
02 -
whisk
03 -
oven-safe dish/ramekin (optional)
# Nutrition (Per Serving):
Calories: 350
Total Fat: 12g
Total Carbohydrate: 50g
Protein: 8g