Carrot Cake Slow Cooker Oatmeal

4.39 from 18 votes

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

Prep Time10

Cook Time8

Total Time8 10

Course: Breakfast and Brunch

Cuisine: American

Diet: Gluten Free

Servings: servings

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

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.
1 ½ cups steel cut oats, 1 cup shredded carrots, 6 cups water, ¼ teaspoon salt
Cook on low, covered, for 7 to 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 hot with desired toppings.
2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, Optional toppings

Carrots: It's best if you shred/grate your own carrots with a box grater (use the medium sized holes) or food processor. A finer shred works better than julienned or coarsely shredded carrots.
Storage/Reheating: 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 does not include optional toppings.
Recipe retested and revised 7/2022.

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