Tropical Carrot Cake Oatmeal is such a delightful way to start your morning, my dear! This warm and comforting bowl brings together all the flavors of a classic carrot cake right in your breakfast bowl.
What makes this recipe so special is the combination of sweet pineapple and fresh carrots stirred into creamy oats — it’s like having dessert for breakfast, but with wholesome ingredients! The brown sugar adds just the right amount of richness without making it feel indulgent.
I love serving this on lazy weekend mornings when the whole family gathers in the kitchen, and the aroma alone brings everyone running to the table. It’s become one of those dishes that brings back warm memories of togetherness and simple pleasures.
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Tropical Carrot Cake Oatmeal
Ingredients
- 1 cup Milk
- 1 cup Water
- 0.5 cup Oats
- 1 cup Carrots
- 0.33333333333333 cup Pineapple
- 0.25 cup Brown Sugar
- 0.25 cup Pecans
- 2 tablespoon Shortening Confectionery
- 0.5 teaspoon Vanilla Extract
- 0.5 teaspoon Cinnamon
- 0.125 teaspoon Salt
Instructions
- 1.
- Bring coconut milk and water to a boil in a medium sauce pan.
- Add steel cut oats and carrots.
- Lower heat to maintain a simmer and cook oat mixture uncovered for about 10 minutes, stirring occasionally.
- 2.
- When oats have thickened up and most of the liquid is absorbed, add pineapple, brown sugar, pecans, shredded coconut, vanilla, cinnamon and salt.
- Stir to combine and remove from heat.
- Dig in!
- Note: If you want to ensure this recipe is gluten free or vegan, be sure to read labels carefully and choose certified gluten-free steel-cut oats and organic brown sugar.
- This recipe was inspired by the Carrot Cake Oatmeal recipe on Oh She Glows.
