Slow Cooker Carrot Cake Oatmeal
We have a local bakery that makes the absolute best Carrot Cake. The cake is moist and delicious and full of flavor and the cream cheese icing is out of this world. I do not get a chance to get the to bakery often, but when I do, I always get a piece of her Carrot Cake.
This is a breakfast oatmeal made with her Carrot Cake in mind. This Slow Cooker Carrot Cake Oatmeal brings the flavors of a cake into the oatmeal. And it is so good! I like to top with shredded sweetened coconut or chopped raisins for added goodness.
Though I love this made in the slow cooker, having it cooked overnight and ready in the morning. Sometimes, I like to make this on the stove. It is easy to make and is ready from start to finish in about 10 minutes.
In a medium pot, bring the water and milk to a boil. Add in the oats, salt and carrots. Reduce the heat and stir as the oatmeal simmers. Allow to simmer for 5-7 minutes. Remove from the heat and add in the pineapple, cinnamon and brown sugar. Serve in bowls topped with the shredded coconut and chopped nuts.
I look for good deals on carrots through the year and try to can as much as I can. I like having the canned carrots in the house to use in a pinch. If not, I watch the local store that has a sale on canned goods at least twice a year and try and stock up then.
More recipes like this:
Cinnamon Roll Breakfast Casserole
Egg & Potato Breakfast Casserole
Slow Cooker Carrot Cake Oatmeal
Ingredients
- 1 Cup Steel Cut Oatmeal
- 3 Cups Water
- 1 Cup Milk
- 1/3 Cup Light or Dark Brown Sugar
- 1 Cup Crushed Pineapple
- 1 Cup Shredded Carrots
- 2 Teaspoons Ground Cinnamon
- 1/2 Teaspoon Kosher Salt
Instructions
- Add the ingredients to a 4 qt or 5 qt slow cooker.
- Mix the ingredients.
- Cover and cook on LOW for 7 hours.
- Remove the crock from the heating element and serve into bowls.
- Top with sweetened shredded coconut and raisins.