Carrot Cake Slow Cooker Oatmeal

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

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 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:

 

• Instant Pot Steel Cut Oats 
• Apple Cinnamon Baked Oatmeal
• Pan Seared Oatmeal with Fresh Fruit and Yogurt
• Heart Shaped Strawberry Steel Cut Oatmeal
• Easy Granola Recipe (the crunchy way to eat your oats)

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Recipe

Get the Recipe: Carrot Cake Slow Cooker Oatmeal

4.3 from 10 votes

Prep Time: 10 mins

Cook Time: 8 hrs

Total Time: 8 hrs 10 mins

6 servings

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Carrot cake slow cooker oatmeal tastes like an indulgent dessert but it is a nutritious, fun, and filling way to start your day.

Ingredients

• ▢ 1 ½ cups steel cut oats (do not substitute old-fashioned rolled oats, quick, or instant oats)
• ▢ 1 cup shredded carrots (see note)
• ▢ 6 cups water
• ▢ ¼ teaspoon salt
• ▢ 2 teaspoons ground cinnamon
• ▢ ½ teaspoon ground nutmeg (use freshly grated for best flavor)
• ▢ Optional toppings: golden raisins, unsweetened coconut (shredded or flake), crushed pineapple, toasted walnuts or pecans, brown sugar, milk

Instructions

• Spray the inside of a 4 to 6-quart crockpot with nonstick cooking spray or rub with coconut oil or butter.
• Combine oats, carrots, water, and salt.
• Cook on low, covered, for 7-8 hours (overnight is perfect!) or on high for 4 hours, until the oats are tender and the water is absorbed. Stir in cinnamon and nutmeg.
• Serve with desired toppings.

Notes

• It's best if you shred/grate your own carrots with a box grater or food processor. A finer shred works better than julienned or coarsely shredded carrots.
• Nutrition information does not include optional toppings.
• Leftover oatmeal can be refrigerated for 4 to 6 days or frozen for 6 months. Reheat in the microwave or on the stove, adding milk or water as needed for the right consistency.

Nutrition Information

Serving: 1cup, Calories: 166kcal, Carbohydrates: 29g, Protein: 7g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 124mg, Potassium: 72mg, Fiber: 5g, Sugar: 1g, Vitamin A: 3566IU, Vitamin C: 1mg, Calcium: 41mg, Iron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk

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