(Want to know how I meal plan a month in minutes? Here's how!)
Full disclosure: this carrot cake oatmeal is one of my signature, sneaky oatless oatmeals with hidden & non-detectable secret veggies!
In this case, there are two different vegetables masquerading as grains: spaghetti squash for texture and carrots, because carrot cake oatmeal.
You may not believe me, but: you would never know about the veggies if I hadn’t told you. Or, you know, if you hadn’t made this recipe yourself.
Look at that texture. This carrot cake oatmeal is even better than starting your day with cake. Because it’s healthy, nutritious and tastes just like cake. You’re welcome!
Looking for more oatless oatmeal recipes? Try my Spiced Banana Bread Oatmeal, Golden Milk Oatmeal with Orange & Spices, Apple & Cranberry Oatmeal, Rooibos Tea Oatmeal with Vanilla Scented Blueberries, or my Tropical Plantain Oatmeal Bowls with Coconut & Mango!Print
Carrot Cake Oatmeal with Maple Frosting
This oatless carrot cake oatmeal is the next best thing to starting your day with cake. It’s warmly spiced, flecked with raisins & has just a hint of maple.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: Serves 4 1x
- Category: breakfast
- Method: stovetop
For the carrot cake oatmeal:
- 3 cups / 450 g cooked spaghetti squash strands, see notes
- 1 2/3 cups / 400 ml coconut milk, I like this one
- 1/2 cup / 70 g finely grated carrot
- 4 oz / 115 g applesauce, see notes
- 1/2 cup / 80 g frozen pineapple
- 3/4 cup / 60 g finely shredded unsweetened coconut
- 1/4 cup / 40 g golden raisins
- 1 tbsp / 15 ml maple syrup
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground mace
- pinch of salt
For the maple frosting:
WARM: In a medium saucepan, add the spaghetti squash, coconut milk, grated carrot, applesauce & frozen pineapple, stirring to combine. Bring just to a boil, then reduce the heat. Simmer to warm through and soften the squash & carrots, about 5 minutes or so.
BLEND: Use an immersion blender (right in the saucepan if your pan allows it) to roughly break up the spaghetti squash strands – don’t puree the squash, just dip the blender in and out of the pan to break them down into smaller pieces.
SIMMER: Stir in the unsweetened coconut, golden raisins, maple syrup, spices and salt. Return the carrot cake oatmeal to the heat and simmer, uncovered & stirring occasionally, until the texture has thickened and the coconut has softened, about 10 minutes. If you like a looser oatmeal, add an extra splash or two of coconut milk or water to reach the desired consistency.
STIR: While the carrot cake oatmeal is simmering, mix together all of the maple frosting ingredients in a bowl until smooth. Reserve for later.
SERVE: Divide the carrot cake oatmeal between bowls and top each with a little of the maple frosting. The cooked oatmeal will keep in the fridge for at least 3 days, or in the freezer for up to 6 months.
The easiest & quickest method for spaghetti squash: halve & de-seed a large (2 3/4 lb / 1.2 kg) spaghetti squash, place it in the Instant Pot on the trivet with 1 cup / 240 ml of water and cook it at high pressure for 9 minutes. Quick release, then let it cool enough to handle and separate out the strands.
If you’re looking to avoid additives in your applesauce, those squeeze pouches of baby / toddler food are where it’s at! Weird, but true.