If you love carrot cake (and who doesn’t?), this Slow Cooker Carrot Cake Oatmeal is about to become your new favorite breakfast! It’s warm, cozy, and packed with the same flavors you love in the dessert—sweet cinnamon, nutmeg, shredded carrots, and even raisins. But the best part? You can toss everything in your slow cooker the night before and wake up to a house that smells like cake. Bonus: it’s kid-approved and secretly healthy! Let’s dive in and make breakfast feel special.
What You’ll Need
- 1 cup steel-cut oats
- 2 ½ cups milk (or non-dairy milk of your choice)
- 2 cups water
- 1 cup finely shredded carrots (about 2 medium carrots)
- ¼ cup maple syrup (or honey)
- ½ cup raisins
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- ⅛ tsp ground cloves (optional but delicious)
- ¼ tsp salt
- ⅓ cup chopped pecans or walnuts (optional, for topping)
Pro Tips
- Grease the Slow Cooker: Before adding the ingredients, spray the inside of your slow cooker with non-stick spray to make cleanup a breeze.
- Customize Sweetness: Adjust the maple syrup or honey to suit your family’s taste buds. You can even let everyone drizzle extra on their bowl if they like it sweeter.
- Add a Protein Boost: Stir in a spoonful of Greek yogurt or a scoop of protein powder when serving for an extra-filling breakfast.
- Make It Fun for Kids: Let the kids sprinkle their toppings—chopped nuts, extra raisins, or even a dollop of whipped cream if you’re feeling fancy!
- Prep Ahead: Shred the carrots and measure out the dry ingredients the night before to make assembly even quicker.
Tools You’ll Need
- Slow cooker
- Measuring cups and spoons
- Wooden spoon for stirring
- Grater or food processor for shredding carrots
Substitutions & Variations
- No raisins? Swap them for dried cranberries or skip altogether.
- Nut-free? Leave out the nuts or try sunflower seeds for a crunch.
- Low sugar? Use unsweetened applesauce instead of maple syrup or honey.
- Dairy-free? Use almond, coconut, or oat milk.
Make Ahead Tips
- You can shred the carrots and measure out the dry ingredients ahead of time. Store them separately, and you’ll be ready to toss everything into the slow cooker in no time.
- Leftovers? They reheat beautifully! Just add a splash of milk or water before reheating to loosen up the oatmeal.
How to Make Slow Cooker Carrot Cake Oatmeal
Step 1: Prep Your Ingredients
Spray the inside of your slow cooker with non-stick spray. Gather and measure all your ingredients.
Step 2: Combine Everything
Add the steel-cut oats, shredded carrots, milk, water, maple syrup, raisins, vanilla extract, cinnamon, nutmeg, cloves, and salt into the slow cooker. Stir everything to combine.
Step 3: Cook Low and Slow
Set your slow cooker to LOW and let it cook for 7–8 hours (overnight). The oatmeal will thicken and become creamy as it cooks.
Step 4: Serve and Enjoy
In the morning, give the oatmeal a good stir. Serve warm in bowls and top with chopped pecans, a drizzle of maple syrup, or any of your favorite toppings.
Leftovers & Storage
- Store leftover oatmeal in an airtight container in the fridge for up to 4 days.
- Reheat on the stovetop or in the microwave with a splash of milk or water to bring it back to life.
- Freeze portions in individual containers for a grab-and-go breakfast—just thaw overnight and reheat!
Conclusion
This Slow Cooker Carrot Cake Oatmeal is a game-changer for busy mornings. It’s warm, comforting, and feels like a treat while being totally wholesome. Your family will love waking up to the smell of spices, and you’ll love how easy it is to whip up. Give it a try, and don’t forget to leave a comment to let me know how it turned out—or ask any questions you have! Let’s make mornings delicious!
