Breakfast/ Oatmeal/ Slow Cooker

Overnight Crock Pot Carrot Cake Oatmeal

Crock Pot Carrot Cake Oatmeal with a spoonful of oatmeal sitting on the edge of a wooden bowlOne of my favorite things about the beginning of the year is how full of hope the new year is. It’s a great time to think about the upcoming year, to set goals, and to start fresh with things.

One of my goals for the last couple of years has been to increase my family’s fruit and veggie intake. There have been two things that I’ve done that have worked well for us. Crock Pot Carrot Cake Oatmeal topped with coconut and chopped pecans in a wooden bowlFirst, we snack on fruit and veggies more often now. So many items in the produce department make perfect snacks – baby carrots, apples, bananas, oranges, etc.

Second, I add extra fruits and vegetables to our meals when I can. Meals like this Overnight Crock Pot Carrot Cake Oatmeal are the perfect place to add a little extra produce to the meal.

This slow cooker oatmeal is rich and creamy thanks to the combination of the almond milk and the coconut milk. It’s also full of good-for-you ingredients like oats, carrots, and raisins.

Best of all, it tastes delicious! The crock pot oatmeal has the spices and flavors of a slice of carrot cake, but it comes in a much healthier form. So, this oatmeal is a perfect way to keep those new year goals.

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Overnight Crock Pot Carrot Cake Oatmeal

Overnight Crock Pot Carrot Cake Oatmeal is an easy, healthy slow cooker breakfast recipe that cooks while you sleep! 

Course Breakfast
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6
Calories 184 kcal
Author i heart eating


  • 1 cup steel cut oats
  • 2 cups Almond Milk
  • 2 cups Coconut Milk
  • 1 cup finely grated carrot
  • 1/2 cup golden raisins
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Brown Sugar
  • Coconut Flakes
  • Chopped Pecans


  1. Lightly grease the inside of 2 quart slow cooker.

  2. Add steel cut oats to the slow cooker.

  3. Stir almond milk, coconut milk, raisins, carrot, and spices together.

  4. Pour almond milk mixture over oats.

  5. Cover, and cook on low for 6-8 hours. 

  6. Serve topped with brown sugar, coconut flakes, and chopped pecans.

Recipe Notes

  1. I use the type of coconut milk that comes in a carton in the refrigerated section.
  2. Nutrition facts are estimates.
Nutrition Facts
Overnight Crock Pot Carrot Cake Oatmeal
Amount Per Serving (1 g)
Calories 184 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Sodium 124mg 5%
Potassium 158mg 5%
Total Carbohydrates 32g 11%
Dietary Fiber 4g 16%
Sugars 10g
Protein 5g 10%
Vitamin A 71.3%
Vitamin C 2%
Calcium 16.3%
Iron 7.7%
* Percent Daily Values are based on a 2000 calorie diet.

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  • Reply
    June 19, 2017 at 6:58 pm

    How many servings does this make with only one cup of oatmeal added? Thinking one or two? Can’t wait to try it but have a family of four.

    • Reply
      June 19, 2017 at 8:13 pm

      Actually, you should get more like 6-8 servings. =) The steel cut oats absorb the liquid and really expand while they’re cooking. I have a family of 5, and this easily feeds us. Hope that helps!

  • Reply
    February 1, 2017 at 9:29 am

    About how many servings does this make?

    • Reply
      February 1, 2017 at 10:16 am

      You should get about 6-8 servings.

  • Reply
    February 1, 2017 at 7:04 am

    Do you add the raisins to the crockpot or are they a topping?

    • Reply
      February 1, 2017 at 10:13 am

      I added them in (and updated the recipe to reflect that). I like that they soften while they’re in the crock pot. If you wanted to, you could certainly just add them at the end as a topping instead.

  • Reply
    January 28, 2017 at 7:02 am

    I love everything about it: the cleverness, the deliciousness, and the easy-to-make aspect!

    • Reply
      January 29, 2017 at 10:36 am

      Thank you so much!

  • Reply
    Stephanie @ Velez Delights
    January 25, 2017 at 9:39 am

    OMG!!! This is just mouth-watering!!!

    • Reply
      January 25, 2017 at 1:52 pm

      Thank you!!

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