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Chef Megan Mitchell

Online Cookbook

Spiced Carrot Cake Oatmeal

  • Serves: 6
  • Complexity: easy
  • Print
Spiced Carrot Cake Oatmeal


  • 3-4 medium Cal-O carrots, washed and scrubbed clean (about 1 1/2 cups grated)
  • 3 cups unsweetened almond milk
  • 2 cups water
  • 1/2 cup dark brown sugar, plus more for sprinkling
  • 2 1/2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • Pinch of fine sea salt
  • 1 cup gluten-free steel cut oats
  • 1/2 cup whole grain millet*
  • 2 tsp. vanilla extract
  • 1 cup toasted and chopped pecans or walnuts, for sprinkling
  • 1 cup raisins, for sprinkling


  1. Begin by grating your washed carrots on the large holes of a box grater. You need about 1 1/2 cups. Add to a medium sauce pot along with the almond milk, water, brown sugar, cinnamon, ginger, cloves, nutmeg and salt. Whisk together then bring up to a boil on medium heat.

  2. Next add in the oats and millet. Stir and reduce to a low simmer. Cook for 30-35 minutes or until thick, creamy and the oats are tender, stirring occasionally. If it’s too thick and the oats aren’t soft enough, add more water and cook until desired consistency.

  3. Remove from heat and stir in the vanilla.

    When ready, spoon into a bowl, top with more brown sugar, chopped pecans and raisins.

  4. *if you can’t find millet, sub in an extra 1/2 cup of oats

    Recipe Courtesy of Megan Mitchell

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