Slow Cooker Carrot Cake Oatmeal

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Slow Cooker Carrot Cake Oatmeal

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.

Slow Cooker Carrot Cake Oatmeal

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Slow Cooker Carrot Cake Oatmeal
The sweet taste of Carrot Cake in an overnight oatmeal. Full of flavor and tastes just like the cake. Serve topped with coconut or chopped raisins.
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Rating: 0
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Course Breakfast
Cuisine American
Prep Time 15 Minutes
Cook Time 7 Hours
Servings
People
Ingredients
Course Breakfast
Cuisine American
Prep Time 15 Minutes
Cook Time 7 Hours
Servings
People
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Add the ingredients to a 4 qt or 5 qt slow cooker.
  2. Mix the ingredients.
  3. Cover and cook on LOW for 7 hours.
  4. Remove the crock from the heating element and serve into bowls.
  5. Top with sweetened shredded coconut and raisins.
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