This carrot cake slow cooker oatmeal tastes indulgent but it is a nutritious, fun, and filling way to start your day.

Carrot Cake Slow Cooker Oatmeal on

Slow cooker oatmeal is one of my favorite things. It just doesn’t get much better than throwing a bunch of stuff in the slow cooker before you go to bed (takes only a few minutes!) and waking up to a hot breakfast. Ready and waiting for you.

This recipe makes a lot! You can refrigerate any leftovers and reheat for breakfast the next day.

I’ve done a plain (versatile!) version of slow cooker steel-cut oats and a pumpkin pie slow cooker oatmeal but this version might just be my favorite. It has all the familiar flavors of carrot cake: Carrots (duh), coconut, raisins and warm spices. I’m completely obsessed with the way the golden raisins puff up and turn back into mini grapes. Or something like that.

Loaded with nutritious ingredients like steel cut oats, carrots, and milk, a bowl of carrot cake oatmeal is a satisfying and healthy breakfast option. Just a note: Only use steel cut oats to make this recipe. Don’t use regular rolled oats or quick oats because the long slow cooking will turn them to mush. 


Carrot Cake Slow Cooker Oatmeal on

Carrot cake slow cooker oatmeal is great for special occasion breakfasts, or as part of your regular breakfast rotation. You’ll love it!

Oatmeal is such a nutritious breakfast!

If the slow cooker isn’t your thing, try making it in your Instant Pot, or bake it. Here’s some recipes to get you started:


Carrot Cake Slow Cooker Oatmeal on

Carrot Cake Slow Cooker Oatmeal

Yield: 12 cups
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes

This carrot cake slow cooker oatmeal tastes indulgent but it is a nutritious, fun, and filling way to start your day.


  • 2 cups steel cut oats
  • 1 cup shredded or julienned carrots
  • 1 cup small diced carrots
  • 1 cup golden raisins
  • 1 cup unsweetened coconut (shredded or flake)
  • 8 cups water
  • 2 cups skim milk
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • toasted walnuts for topping, optional
  • brown sugar for topping, optional
  • milk for topping, optional


  1. In a large slow cooker, combine oats, carrots, raisins, coconut, water, milk, cinnamon, nutmeg and salt. Set on “warm” and cook for 8 hours.
  2. Serve with brown sugar and toasted walnuts if desired.


    • I use a 6 quart slow cooker and it is nearly full with this recipe. If you have a smaller sized slow cooker (or aren’t feeding an army), you may want to cut the recipe in half.
Nutrition Information:
Yield: 12 Serving Size: 1 cup
Amount Per Serving: Calories: 225Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 99mgCarbohydrates: 36gFiber: 6gSugar: 12gProtein: 7g sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram