Carrot Oatmeal

This Carrot Oatmeal with pecans, maple syrup, and spices is irresistibly hearty, rich, buttery, and delicious – more than just a regular bowl of oatmeal!

Hello everyone – I hope new week has been treating you well so far. I know, it’s Monday.

Carrot Oatmeal

That’s why I brought something utterly good. This Carrot Oatmeal is not your everyday recipe, but it will be perfect for a lazy weekend breakfast or brunch. It is not the healthiest oatmeal recipe, either. It feels more like a dessert porridge bowl indeed. But who can refuse dessert for breakfast, right? Plus it is still packed with healthy fiber and protein, so this oatmeal should keep you full for a long time.

This incredibly rich and mouthwatering carrot topping somewhat is similar to carrot halwa. You will need to sauté shredded carrots with butter, maple syrup, cinnamon, and cardamom until nice and glossy. Plus the addition of pecans for added crunch. Can you see how good is this? Yeah, you can totally enjoy this carrot topping just like dessert, without any oatmeal!

More Oatmeal Ideas

Apple Maple Oatmeal

Fig Walnut Honey Oatmeal

Lavender White Chocolate Oatmeal

Blackberry Lavender White Chocolate Oatmeal

I hope you like this hearty and tasty Carrot Oatmeal, and you will give it a try soon. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.

Cheers!

Carrot Oatmeal

Recipe by Ben | HavocinthekitchenCourse: Breakfast

Servings

2

servings

Prep time

10

minutes

Cooking time

30

minutes

This Carrot Oatmeal with pecans, maple syrup, and spices is irresistibly hearty, rich, buttery, and delicious – more than just a regular bowl of oatmeal!

Ingredients

• Oatmeal:

• 1 cup of rolled oats (Use 5-7-minute cooking time)

• about 1 and 1/2 cups to 1 and 2/3 cups water – see notes

• a pinch of salt

• 1/2 tsp. of butter (optional)

• Carrot Topping:

• 1 medium carrot, shredded – 1 cup shredded and packed

• 2 tbsp. butter

• 3 tbsp. maple syrup

• ~ 1/3 to 1/2 cup pecans, roughly chopped

• a pinch of salt

• 1/4 tsp. cinnamon

• 1/4 tsp. cardamom

Directions

• For the carrots, in a pan melt the butter with maple syrup over low-medium heat and cook the shredded carrots for about 10 minutes, tossing occasionally, until start to soften.
• Reduce the heat to low. Stir in the pecans, salt, cinnamon, and cardamom and simmer for 10 to 15 minutes, covered, until soft and glossy. Turn the heat off and keep the topping warm while making oatmeal.
• In a small saucepan, bring the water with a pinch of salt to a slow boil.
• Add the oats and cook, occasionally stirring, for about 5 minutes over medium heat (Check the info on the package.) Off heat. If desired, add an extra 1/2 tsp. of butter. Cover and let it stand for a minute or two. Serve immediately topped with the sautéed carrots. Alternatively, combine the oatmeal with the carrots directly and then serve. Enjoy!

Ben | Havocinthekitchen

Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.