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Quick Carrot Cake Oatmeal

In less than 20 minutes, you can bring a little extra sweetness to your morning oatmeal with this carrot cake–inspired recipe. With raisins, crushed pineapple, tender carrots, and unsweetened coconut in this oatmeal, you won’t even miss the cream cheese frosting.

Serves 4
Ready in 17 mins
Prep time 5 mins
Cooking time 12 mins
345 calories per serving


> 1/2 (10 oz) pkg shredded carrots
> 3 1/2 cups water plus 1 tbsp, divided
> 1/2 cup unsweetened flaked coconut
> 2 cup old-fashioned rolled oats
> 1 tsp ground cinnamon
> 1/2 cup raisins
> 2 tbsp brown sugar
> 1 (8 oz) can crushed pineapple
> splash of Low-fat milk or plant-based milk, to serve (optional)


To a medium microwave-safe bowl, add the carrots and 1 tbsp water. Cover with vented plastic and microwave 2–3 min., until carrots are soft. Spread the coconut on a microwave-safe plate. Microwave coconut on high 2–3 min., in 30-sec. intervals, until lightly toasted. Let cool.
In a medium pot, combine cooked carrots, remaining 3½ cups water, and a pinch of salt. Bring to a boil on medium-high. Stir in the oats, cinnamon, and raisins. Reduce heat to low. Simmer 7–8 min., until oats have thickened and carrots are tender, stirring occasionally.
Remove pot from heat. Stir in the sugar, pineapple and any juices, and half of toasted coconut. Divide oatmeal among 4 bowls. Top each bowl with a splash of the milk, if using. Garnish with remaining toasted coconut.

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