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Carrot Cake Oatmeal with Dates and Walnuts Recipe

Carrot Cake Oatmeal with Dates and Walnuts recipe


This warm oatmeal tastes like carrot cake! It has sweet carrots, chewy dates, and crunchy walnuts. You cook it with milk and spices. It's a yummy breakfast that feels like a treat.


2 medium carrots
1/4 cup medjool dates, pitted
1/3 cup walnuts
4 fl oz whole milk
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground clove
1/4 teaspoon ground nutmeg
1 cup quick cooking oats
1/4 teaspoon salt
2 cups water


Wash, dry, trim, and peel the carrots. Coarsely grate the carrots and set aside.
Roughly chop the pitted medjool dates and set aside.
In a small saucepan, bring 2 cups of water and 1/4 teaspoon of salt to a boil over high heat.
Once boiling, stir in the grated carrots, chopped dates, 1 cup of quick cooking oats, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground clove, and 1/4 teaspoon of ground nutmeg.
Reduce the heat to low, cover the saucepan, and let the oatmeal simmer. Stir occasionally, and cook until the oatmeal reaches your desired consistency, about 3-5 minutes.
While the oatmeal is cooking, roughly chop 1/3 cup of walnuts.
Divide the cooked oatmeal between two bowls.
Top each bowl of oatmeal with the chopped walnuts and sprinkle with 1 tablespoon of brown sugar.
Serve the oatmeal with 4 fl oz of whole milk and enjoy your carrot cake-inspired breakfast!

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