Tuesday Treat: Carrot Cake Oatmeal

Carrot Cake Oatmeal

#tuesdaytreat #summersixteen



  • 4 cups water
  • 1 cup steel-cut oats
  • 1 apple – peeled, cored, and chopped
  • 1/2 cup shredded carrot
  • 1/2 cup raisins
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 pinch salt
  • 1 tablespoon butter
  • 3/4 cup chopped pecans
  • 1 tablespoon brown sugar
  • 1/2 cup plain yogurt



  1. Bring water to a boil in a heavy, large saucepan and stir in the oats. Reduce heat to a simmer and cook oats until they begin to thicken, about 10 minutes.
  2. Mix in apple, carrot, raisins, cinnamon, nutmeg, ginger and salt. Let the oats simmer until tender, about 10-12 more minutes.
  3. While the oats are simmering, melt butter in a skillet over medium-low heat and stir in the pecans. Toast the nuts until fragrant and lightly browned, 2-5 minutes, then sprinkle with brown sugar and stir until sugar has melted and coated the pecans.
  4. Mix pecans with oatmeal. Serve in bowls with a dollop of yogurt.

Sarahn’s Tip: If you’re not in a rush (which you most likely aren’t if you’re experimenting with my Tuesday Treat) turn the oatmeal on the lowest possible heat and let it simmer even slower, 15-20 minutes after you’ve added all your ingredients and spices.

Sarahn’s Twist: I added honey and a tiny bit of vanilla extract to the oatmeal after I mixed in the carrots, apple, and raisins.

Sarahn’s Taste: You might want to use a little less nutmeg and ginger, as these seasonings take away from the lighter taste of oatmeal…unless of course you can enjoy a more pungent taste. If so you’ll like the smell of this dish and love the taste even more! #sarahnsays


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