Carrot Cake Oatmeal in the Slow Cooker


Usually within a few minutes of waking up, my toddler asks for eggs, pineapple (“pie-noo”) and a mini-bagel. But eeeeevery so often he’ll throw me a curveball and ask for oatmeal. Or, when Funk makes a bowl for himself, Zacky winds up eating half of it. I decided to throw some variety into breakfast this week and make a batch of oatmeal in the slow cooker so it’s ready to heat and eat each morning. I adapted this recipe a smidge and we loved the results. The raisins (which I chopped only for the toddler’s sake) plumped up practically back to raisin status and the steel cut oats have a hearty, stick-to-your-ribs effect that I love first thing in the morning. After reheating each morning, I added a sprinkle of brown sugar. This would also be great with crushed walnuts if you like ’em (except I prefer nuts to stay out of my oats).


1 cup steel cut oats

4 large carrots, shredded

4 cups water

1 cup canned coconut milk

1 cup shredded coconut

1 cup jumbo raisins

3 Tbsp maple syrup

2 tsp cinnamon

1 tsp nutmeg

1/2 tsp salt

Optional: brown sugar and crushed walnuts for toppings

Place all ingredients in the slow cooker and set on low for 4-5hours. Check at the 4 hour mark, stirring to make sure all of the water is soaked in the oats. If not, check back after another 30 minutes.

Once cooked, scoop into individual bowls and top with brown sugar and crushed walnuts.


  1. Posted January 14, 2015 at 6:18 pm | Permalink

    Mmmmm, Janel, this sounds fantamic! I love all sorts of oatmeal, and have only made an “apple pie” version in the slow-cooker before. But this could be cooked up in the morning too, right?
    I am sure the sweetness, the coconut and the carrot go along together really well, especially with chopped nuts <3 Thanks for the heads up, and I hope you are having a great Wednesday so far xx

  2. Posted January 14, 2015 at 8:48 pm | Permalink

    *a couple of hours later*
    Tried it, loved it! 😀

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