Carrot Cake For Breakfast: Oatmeal Revolution!

Bowl Of Carrot Cake Oatmeal

It’s a crucial time of year for many people.  You may have made a resolution to eat healthier in the new year.  For the first few days, egg whites, wheat toast and packets of oatmeal seemed satisfying.  But after a few days, those things began to seem boring.  I have a solution for your resolution… an oatmeal revolution… Crock-Pot Carrot Cake Oatmeal with a decadent Cream Cheese Frosting Drizzle.

I’m ahead of the game resolution-wise.  I resolved to eat more oatmeal and use my crock-pot more.

Before we start…. an admission.  If you make this without the drizzle, it’s not as special.  It tastes fine but lacks a certain joie de vivre.  But as soon as you add the Cream Cheese Frosting Drizzle, magic happens.  It immediately starts to taste almost exactly like carrot cake.

Carrot Cake Oatmeal Ingredients

Here’s how to do it:

For the short and sweet, printable recipe, click here.

The ingredients list is long, but the cooking process is amazingly simple.  Grab a couple grated carrots, some steel cut oats, water, maple syrup, applesauce, raisins, chopped nuts, brown sugar, salt, cinnamon, nutmeg and vanilla.  Chuck all that stuff in a slow cooker.  Give it a stir and then cook on low for 8 hours.

Making Carrot Cake Oatmeal

After 8 hours, stir it up – adding a little milk until the consistency is just how you like it.  Top each serving with a little Cream Cheese Frosting Drizzle.

Making Cream Cheese Frosting Drizzle

To make the Cream Cheese Frosting Drizzle, just take some cream cheese, confectioner’s sugar, milk, vanilla and salt and whisk it up until a smooth frosting forms.  Add just enough additional milk so that it drips off the whisk in thick stream.  Dribble that good stuff over each serving and prepare to be dazzled.  It’s a good idea to have your cream cheese at room temperature.  The drizzle comes together much easier that way.  Another thing I like to do is place my mixing bowl over a pan of warm water.  A little gentle heat makes the mixing go smoother.

Serving Of Carrot Cake Oatmeal

A Quick Note About Crock-Pots:

Over the years, I’ve learned that crock-pot recipes work only as good as your crock-pot works.  In so many recipes for slow cookers, you see a huge dichotomy in the comments and reviews.  The same recipe can work to perfection for half the people.  The other less fortunate half report scorching and crusty edges.  In most every case, the disappointed have crock-pots whose low setting cooks too high.  The solution is to get to know your slow cooker.  Like it or not, I know that 3/4 into the cooking time I need to stir the ingredients and probably add a little more liquid.  People with awesome crock-pots can sleep through an 8 hour cooking time.  Not me.  I have to set an alarm and wake up two hours earlier.  I’ve learned to live with it.

In short, check this oatmeal after 6 hours if you have any doubts about your crock-pot.  If the sides and bottom are cooking too fast, give everything a stir and add a few more tablespoons of water.

Spoonful Of Carrot Cake Oatmeal

This post is a companion piece to the following recipe on MrBreakfast.com:

Crockpot Carrot Cake Oatmeal

For over 140 more oatmeal recipes, check out The Oatmeal Collection on MrBreakfast.com.

Carrot Cake For Breakfast: Oatmeal Revolution!

Bonus:

Here’s two more ways to have carrot cake for breakfast…

Carrot Cake Coffee Cake

Carrot Cake Coffee Cake

Carrot Cake Pancakes With Frosting

Carrot Cake Pancakes With Frosting

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7 thoughts on “Carrot Cake For Breakfast: Oatmeal Revolution!

    • If you’re going to fall in love with oatmeal, this would be a good one to do it with. You’ll be the first to know if I ever do a Jell-O cake oatmeal.

  1. I just realized this was a crock pot recipe when I forwarded the blog to an online friend. No crock pots as you know them in Sweden………..most recipes I just cook slowly on the stove (but not for 8 hours, I wonder how this one would work…..)

  2. Pingback: Recipe File: Pumpkin Pecan Oatmeal « Great Lakes Gazette

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