Carrot cake oatmeal is a savory breakfast that’s lightly sweetened with crystallized ginger, so you almost feel like you’re having dessert for breakfast!
I feel obligated to make today’s post as neutral as possible. It is my first time participating in the Improv Challenge and this months ingredients are carrots and ginger. Immediately thoughts of delicate baked goods came to mind. An excuse to finally make carrot cake seemed like perfect timing. But then I remembered others would be participating as well and I was certain I wasn’t the only one craving a slice of cake.
So I opted to try something a little different. I am working on expanding my breakfast menu from eating nothing until 2 or 3 in the afternoon, to actually eating healthy meals. It’s a work in process. I had an entire week devoted to breakfast options last year, and I can’t say that I have exactly followed through on it. I’ve probably eaten a ‘real’ breakfast less than five times since my posts last year. Five more than last year. That’s an improvement. 😉
Trying to find the perfect blend of sweet and savory to make my breakfast perfect has been a hunt.
This hearty carrot cake oatmeal gets the job done, is delicious and adds a nice variety to keep things fresh in the morning.
Carrot Cake Oatmeal with Crystallized Ginger
Adapted from Oh She Glows
Ingredients:
- 1 heaping cup finely grated carrot
- 1 cup milk
- 2 tbs sweetened condensed milk
- 1 tsp ground cinnamon, to taste
- 1/8th tsp ground cloves
- pinch of salt
- 1/2 cup regular oats
- 1 tsp pure vanilla extract
- 1 tbs chopped walnuts, divided
- 2 tbs raisins, divided
- 1 teas crystallized ginger, minced
- 2 tbs pure maple syrup
- 1 tbs sweetened shredded coconut
Preparation:
In a medium saucepan over medium heat, whisk together the milk, sweetened condensed milk, cinnamon, nutmeg, and a pinch of salt. Mix in the carrots and oats. Bring to a slow simmer, but don’t let boil. Cook for about 8-10 minutes until the oatmeal begins to thicken, stirring often.
Remove from heat and quickly stir in the vanilla extract, walnuts, raisins, 1/2 teas crystallized ginger and maple syrup.
Divide the oatmeal evenly among bowls, and top with shredded coconut and the remaining 1/2 teas crystallized ginger. Sprinkle with additional cinnamon and serve.
Katrina @ Warm Vanilla Sugar says
I need to try this!
Belinda @zomppa says
This is like a secret dessert…what a great combination!
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
Wow, oh wow. I love carrot cake, crystallized ginger and oatmeal. It’s like you created this just for me. I’m also in the same boat with you on breakfast. My stomach just isn’t geared to start working until later. But, if I forced myself to make this and then allowed the aroma as it buttles to do its work, I’ll bet I’ll be well ready to dive in as soon as it’s out of the saucepan. It looks amazing.
Rachel @ My Naturally Frugal Family says
I love the spin you put on it and the result looks so very delicious. I too thought of cake first and then decided donuts in effort to hopefully be different 🙂
Heidi @ CrockPotLadies.com says
That looks amazing! I love oatmeal for breakfast and have been wanting to try a carrot cake oatmeal recipe. I am going to have to give yours a try! Tummy!
soni says
Lovely idea to infuse so many flavors into the oatmeal.Super healthy and delicious!
Erin says
Yummy! I have still not ever used crystallized ginger before but I bet it goes great with this oatmeal.
Kristen says
Sweetened condensed milk in oatmeal??? You are evil and wonderful at the same time. That bowl of carroty goodness is totally calling to me.
Trish says
Awesome! My kids would love this!
Lisa~~ says
What an absolutely delicious sounding oatmeal, I need to give this one a try.
If you haven’t already, I’d love for you to check out my Improv Cooking Challenge entry: Shrimp & Avocado Salad with Carrot Ginger Dressing
Lisa~~
Cook Lisa Cook
Mary at n00bcakes says
I am not particularly a fan of oatmeal, but this sounds both tasty AND classy! 😀
Anna says
Shut the front door! Cake for breakfast? With sweet condensed milk? And coconut? Where is my bowl?! Yumm! Glad you joined the challenge!
[email protected] says
…so you already know how I feel about this!! Who knew the girl who doesn’t eat breakfast could get me addicting to an insanely delish breakfast item!!
Liz says
Now this is one oatmeal I can get behind 100%! Fabulous idea for the Improv Challenge, Kita!
RavieNomNoms says
That looks wonderful!! I love ginger. I love how it is sweet and spicy at the same time 🙂
Heidi @ Food Doodles says
This looks awesome! I love experimenting with different flavors in my oatmeal. I’ve been meaning to try a carrot cake version but I think I’ll just try your recipe 😀 Looks delicious!
Erin @ Dinners, Dishes, and Desserts says
Looks yummy! I am not a fan of oatmeal, but I really want to like it. I made baked oatmeal for the first time today, and I ate the whole bowl. Big accomplishment!
Eliot says
Wow—I think you hit it out of the park with this one! Awesome sounding recipe!
[email protected] says
Kita….what an absolutely creative use of the required ingredients! I love oatmeal….but I would eat this oatmeal for dessert! I’d eat breakfast every day if I could have this! It looks beautiful! : )
Mary Ellen @ Pâte à Chew says
WOW!! I’m a big fan of carrot cake/bread, so this is perfect for me!
ping says
Oooo … I’m not a breakfast person but I think I’m gonna be one now. Great to see you in the challenge!
Kate @ FoodBabbles says
Wow! This oatmeal sounds like dessert and makes me want to dive right in. I like oatmeal but I don’t get all excited about eating it… this oatmeal sounds amazing!
Ashley @ Kitchen Meets Girl says
What a great choice for the challenge! I’m a HUGE oatmeal fan, so I’ll definitely be trying this out!
Jenny @ Savour the Senses says
Yum! Another great addition for my oatmeal collection =)
Tes says
What an unusual combo! It sounds really flavourful. I wanna try this for breakfast 🙂
Kiri W. says
Mmmm, sounds fantastic! The crystallized ginger must be perfect with this! Love how many different takes we get for these challenges 🙂
kitchenarian says
I love oatmeal and this looks so delicious. I keep thinking about a big scoop of vanilla ice cream with this. You know, traditional breakfast fare! Great post. 🙂
Peggy says
Umm… can you come over tomorrow and make me this for breakfast? =)
Julia {The Roasted Root} says
By golly, I eat oatmeal all the time and I love carrot cake – combining these two items just puts a smile on my face. I just bought some steel cut oats, so I would use those instead of rolled oats, so different texture but still probably a great taste. Thanks for the idea, I will definitely make your version next time I make oatmeal for breakfast! 🙂
Carrie @ Bakeaholic Mama says
This. Looks. Amazing!