Sweet, inviting, and made for sharing, Carrot Cake Oatmeal is a vegetarian World breakfast made with Quaker® Oats [I used old fashioned], milk, and cinnamon powder in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 2
  • Category: Breakfast
  • Cuisine: World

Ingredients

  • 1 cup Quaker® Oats [I used old fashioned]
  • 1 3/4 cup milk
  • 1/2 teaspoon cinnamon powder
  • 2/3 cup grated carrots
  • 2 tablespoons brown sugar
  • 1/4 cup chopped pecans + more to garnish
  • 1/2 tablespoon salted butter
  • 2 tablespoons shredded coconut flakes (unsweetened, for garnishing)

Method

  1. Melt little butter in a pan on medium heat. Once the butter melts, add grated carrots, brown sugar, chopped pecans and cinnamon powder. Let it cook for a bit.
  2. While the carrots are cooking, add milk to a pan and bring it to a boil.
  3. Once the milk starts boiling, add Quaker® Oats to it and reduce the heat to medium and cook for 3 minutes.
  4. Meanwhile the carrots would have cooked after 5 minutes.
  5. At the point remove pan from heat and transfer the carrot mixture to the pan of oatmeal.
  6. Cook the oatmeal for another 2 minutes or so.
  7. Serve carrot cake oatmeal in a bowl, add more milk and sugar is desired. Top with more pecans, shredded coconut and serve immediately.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.