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Carrot Cake Oatmeal


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Carrot Cake Oatmeal is a rich, delicious way to start your day! 

Oatmeal is my second favorite breakfast food, right behind chilaquiles. I eat oatmeal almost every weekday morning, either at work or at home. I mostly keep it simple, with brown sugar and cinnamon, but I love fancy oatmeal, too! Bananas Foster oatmeal? Yep. This Carrot Cake Oatmeal? Big yep. 

This particular Carrot Cake Oatmeal recipe was developed by one of my favorite chefs in Kansas City, Chef Megan Kendall at The Homesteader Cafe. The Homesteader serves a totally awesome brunch, and this oatmeal is on that menu. It's rich, with carrots, milk or cream, brown sugar and raisins. I added chopped walnuts and a drizzle of honey to the top, which I would definitely recommend!

This Carrot Cake Oatmeal recipe, and other delicious recipes from local Kansas City chefs are featured in this years' Recipes for Hope campaign by Harvesters. 

Each year, Harvesters designs beautiful holiday cards that feature colorful artwork, and coveted recipes from local chefs. You can purchase these cards and mail them yourself, or, you can pay a bit extra to have Harvesters sign and mail the cards to your mailing list! I love this campaign because it's such a creative way to raise awareness and funds for the work Harvesters does, feeding over 140,000 people in the Kansas City region each month. 

Order your Recipes for Hope cards here! If you'd like to have Harvesters mail them for you, make sure to have your order in by December 14. I'm a bit partial to the "Seasonings Greetings" design, which features Chef Kendall's Carrot Cake Oatmeal, but there are two other beautiful designs to choose from.

Remember to share a bit of joy this holiday season, whether it's making Carrot Cake Oatmeal for your loved ones, or sending them a beautiful card from Harvesters' Recipes for Hope!

Carrot Cake Oatmeal

Carrot Cake Oatmeal

Yield: 4

Carrot Cake Oatmeal is a rich, delicious way to start your day! 


  • 4 cups water
  • 1 cup steel cut oaks, quick cook
  • 1 cup shredded carrots
  • ½ cup raisins
  • ½ cup brown sugar
  • ½ cup milk
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • For topping, walnuts, honey, maple syrup or brown sugar


  1. Place water and carrots in a medium pot, over high heat.
  2. When water boils, add oats. Cover and cook, stirring occasionally until fully cooked and slightly thick.
  3. Reduce heat to medium and add raisins, sugar, milk and cinnamon. Allow to cook for 1-2 minutes to heat through.
  4. Stir well and serve warm. Garnish with walnuts and honey, maple syrup, or brown sugar.*
  5. *I choose honey
  6. Recipe compliments of Chef Megan Kendall at the Homesteader Cafe
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

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