Slow Cooker Carrot Cake Oatmeal
If you are a fan of overnight oats, you’ll love this Slow Cooker Carrot Cake Oatmeal. It’s filled with warm carrot cake flavors and a great make ahead breakfast.
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Carrot cake is my favorite cake, so why not turn it into a flavorful, hearty and filling overnight oatmeal! (it’s even kinda good for you!) This recipe is similar to overnight oats. Just add your ingredients to your slow cooker for an easy oatmeal to feed a crowd.
This is perfect for a make ahead breakfast, to feed the family, or for brunch. If you aren’t a fan of carrot cake, no problem! Just change up the filling to something you like. Apples and cinnamon, berries and brown sugar, or peanut butter banana would all be delicious combinations.
Try Overnight Blueberry French Toast Casserole next!
What you’ll need
You can find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- Slow cooker
- Old fashioned oats or use steel cut oats- do not use instant or quick oats
- Milk– any milk works in this like soy, nut based, etc.
- Brown sugar for sweetness
- Pure maple syrup
- Spices– for that warm fall taste: cinnamon, ground ginger, salt, ground cloves
- Carrots– this is carrot cake, after all! Shred the carrots first. Use a box grater or food processor
- Raisins-or sub golden raisins. Yum!
- Optional garnishes– Chopped nuts like walnuts or pecans, extra maple syrup, or shredded coconut flakes
How to make it
- Spray your crockpot very well with nonstick cooking spray.
Tip!
Do not skip the step of spraying your crock pot with nonstick cooking spray or grease generously with butter! The oats tend to stick around the sides and if not coated first, you’ll have a huge mess to clean. Or use a slow cooker liner for super easy clean up!
Add in the milk, oats, shredded carrots, maple syrup, brown sugar and spices. Mix well.
Cook on low 4-5 hours. Check it at 4 hours and stir. Continue cooking if you think it needs longer. If you are using steel cut oats, cook for 5-6 hours.
Stir in the raisins.
If it’s too thick for your liking, add more milk.
Serve with chopped nuts, shredded coconut and extra maple syrup.
Refrigerate any leftovers and reheat on the stove top or in the microwave. Add more milk as needed when reheating if the oats become too thick from being refrigerated.
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Mix in suggestions
Not a fan of carrots in your oatmeal? No problem! Try these delicious flavor combinations instead:
- Bananas and peanut butter or almond butter
- Cocoa powder mixed in with bananas and chocolate chip garnish
- Apples, walnuts, and cinnamon
- Frozen or fresh mixed berries
- Blueberries and lemon
- Increase the brown sugar and mix in chopped peacans
- Dried fruit such as apricots, cherries, or cranberries
Tips
- Refrigerate any leftovers and reheat on the stove top or in the microwave. Add more milk as needed when reheating, if the oats become too thick from being refrigerated.
- If your crock pot tends to run hot, check your oats at 3 hours, they will probably be done.
- If you are using steel cut oats, cook up to 6 hours.
- If you don’t like carrots, change up the add ins. Try chopped apples, blueberries or a bag of frozen mixed berries, or any fruit you like in your oatmeal. If using bananas, add those at the end of the cooking time.
- Add in ground flax seeds for extra fiber.
- Use a slow cooker liner for easy clean up and no mess.
- You can freeze oatmeal in individual portions! Freeze up to 3 months. Heat in a saucepan on the stove, from frozen, just add a splash of milk to it.
You’ll love these recipes
- Crock Pot Peach Cobbler
- Chocolate Chip French Toast Casserole
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- Chicken Waldorf Pasta Salad
- Apple Cider Cinnamon Donuts
- Banana Bread
- Sheet Pan Pancakes
- Blueberry Muffin in a Mug
- Two Minute Omelet
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Slow Cooker Carrot Cake Oatmeal
Equipment
Ingredients
- 2 cups old fashioned oats or use steel cut oats, do not use instant or quick oats
- 4 cups milk
- 1/2 cup brown sugar
- 1/4 cup pure maple syrup
- 1 tablespoon cinnamon
- 1 tsp ground ginger
- 1 tsp salt
- 1/4 tsp ground cloves
- 1 cup carrots shredded
- 1 cup raisins
- Chopped nuts and shredded coconut flakes for garnish optional
Instructions
- Spray your crockpot very well with nonstick cooking spray or use a crock pot liner
- Add in the milk, oats, shredded carrots, maple syrup, brown sugar and spices. Mix well.
- Cook on low 4 hours. If you are using steel cut oats, cook up to 6 hours.
- Stir in the raisins.
- If it’s too thick for your liking, add more milk.
- Serve with chopped nuts, shredded coconut and extra maple syrup.
Notes
- Refrigerate any leftovers and reheat on the stove top or in the microwave. Add more milk as needed when reheating, if the oats become too thick from being refrigerated.
- If your crock pot tends to run hot, check your oats at 3- 4 hours, they will probably be done.
- If you are using steel cut oats, cook up to 6 hours.
- If you don’t like carrots, change up the add ins. Try chopped apples, blueberries or a bag of frozen mixed berries, or any fruit you like in your oatmeal. If using bananas, add those at the end of the cooking time.
- Add in ground flax seeds for extra fiber.
- Use a slow cooker liner for easy clean up and no mess.
- You can freeze oatmeal in individual portions! Freeze up to 3 months. Heat in a saucepan on the stove, from frozen, just add a splash of milk to it.
