Overnight Carrot Cake Oatmeal

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

Course Breakfast

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 10

Cook Time 6

Total Time 6 10

Servings servings

Calories 184kcal

Lightly grease the inside of 2 quart slow cooker.
Add steel cut oats to the slow cooker.
1 cup steel cut oats
Stir almond milk, coconut milk, raisins, carrot, and spices together.
2 cups almond milk, 2 cups coconut milk, 1 cup finely grated carrot, ½ cup golden raisins, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg
Pour almond milk mixture over oats.
Cover, and cook on low for 6-8 hours.
Serve topped with brown sugar, coconut flakes, and chopped pecans.
Brown Sugar, Coconut Flakes, Chopped Pecans

Steel cut oats: It's important to use steel cut oats and not quick oats or old-fashioned oats because steel cut oats hold up well to the longer cooking time.
Almond milk: I like to use a blend of almond milk and coconut milk because it makes for creamy oatmeal. If you prefer to use different milk due to allergies, you can. However, I don't recommend using dairy milk as it can curdle in the slow cooker.
Coconut milk: You can use canned or refrigerated coconut milk. Feel free to use all coconut milk if you prefer to omit the almond milk.
Golden raisins: You can use dark raisins, dried cranberries, chopped dried apple, or omit the raisins.
Spices: Feel free to adjust the spices to taste.
Nutrition values are estimates.