Carrot Cake Oatmeal

What if I told you you could have “Fall” in a bowl?

Well, my friend you can and it’s not pumpkin spice latte smoothie bowls.

Coach Linnea inspired me to dive into Feeding the Frasers blog again. Sammy’s food is so yummy!

This Carrot Cake Oatmeal is oh so nummy! Sub it for desert or late night snack for a healthier whole grain option. Add collagen or a protein of choice and now we are really hitting it out of the park!

Carrot Cake Oatmeal

  • 3 cups steel cut oats
  • 1 cup shredded carrots
  • 1 cup pineapple juice
  • 1 cup coconut milk
  • 4 cups water
  • 1/2 cup maple syrup
  • 2 teaspoons nutmeg
  • 3 tablespoons cinnamon

Topping:

  • 2 oz cream cheese, softened
  • 1/2 Cup vanilla yogurt
  • 2 Tbsp maple syrup

 

  1. Put all oatmeal ingredients into a greased the crockpot**. Cook on low 6-8 hours or overnight. (Overnight you get a little toasty crust around the edges, my favorite part!)
  2. Before serving, mix the topping ingredients.
  3. Serve the warm oats with a dollop of the cream cheese yogurt topping and maybe an extra drizzle of maple syrup.

**I use a small 3qt crockpot for this recipe. If you’re using a larger crockpot and therefore increasing the cooking surface area, the cooking times will be much quicker. For an 8qt crockpot, cooking time will be 2-3 hours on low.


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