How long it takes: just a few minutes to prep, 7 to 8 hours in the crockpot Equipment you’ll need: slow cooker, box grater or food processor Servings: makes 6 cups All the goodies of carrot cake! I love my plain (but versatile!) version of slow cooker steel-cut oats. In the fall, pumpkin pie oatmeal is a must. However, this version just may be my favorite with all the luscious flavors of carrot cake: carrots, coconut, nuts, raisins, pineapple, and warm spices. A nutritious “special” breakfast. Loaded with nutritious ingredients like steel cut oats and carrots, a bowl of carrot cake oatmeal is a satisfying and healthy breakfast option. Oatmeal is naturally gluten-free, vegetarian, and vegan. However, when you add all the toppings, carrot cake oatmeal is fancy enough for a special occasion breakfast. You’ll love it! A no-fuss way to cook oats. Steel cut oats work perfectly in the slow cooker because they take a long time to soften enough to be creamy and delicious. A long time = overnight! If you make them in a saucepan, you can plan on cooking them twenty-five to thirty minutes, and you have to stir them fairly often so they don’t stick. Honestly, I usually don’t have time for that on weekday mornings. (Making Instant Pot steel cut oats is another great solution to this problem!)
More About This Oatmeal Recipe
After testing this recipe multiple times, we found that it’s best to cook only the oats and shredded carrots with water overnight so that they get nice and tender. The spices are added when it’s done cooking but the smell of breakfast cooking will still waft out of the kitchen all night. Add the extras right before serving. I can hear you thinking that oats, carrots, and a couple of spices don’t add up to carrot cake, right? We found that it works best to add the “carrot cake stuff” as toppings right before you serve the oatmeal. Why? The raisins stay firm, the coconut doesn’t get stringy, and the nuts stay crisp. When you add the milk and sweet stuff ahead of time, the oatmeal tends to burn around the edges and that can make cleanup a pain in the you-know-what. Made to order. Another advantage of adding the goodies as toppings is that everyone can dress up their bowl of oatmeal just the way they like it. It seems like there’s always someone who doesn’t like coconut, or abhors raisins, or hates nuts, or who just likes things plain, am I right? This way everyone is happy! Another little bonus is that a splash of milk will help cool those oats down a little so you can actually eat them!
Ingredient Notes
Steel Cut Oats: This recipe is written for steel cut oats. You’ll find steel cut oats by the hot cereals. Quaker Oats is a familiar brand. Water: Just to reiterate, these oats are cooked with water. Some cooks like to cook them in milk but we found that milk tends to burn in the slow cooker overnight. Shredded Carrots: Carrots add nice color, natural sweetness, and extra nutrition. Finely shredded (grated) carrots work better than julienned or diced carrots. Use a box grater or a food processor to make quick work of it. Salt: If your oatmeal seems to taste blah or flavorless, chances are you’re forgetting the salt. Salt enhances the flavor of most foods, including oatmeal. Cinnamon & Nutmeg: You’ll find these warm spices in carrot cake. If you’re feeling motivated, add a teaspoon of ground ginger and a dash of cloves, too. Optional Toppings: golden raisins, unsweetened coconut (shredded or flake), crushed pineapple, toasted walnuts or pecans, brown sugar, milk or half & half. Make sure you choose at least a couple of the toppings!
How To Make Slow Cooker Oats
Before you go to bed, take five minutes to get this easy breakfast started. Grease the crockpot. Begin by lightly spraying your crockpot with nonstick spray or greasing it with coconut oil or butter. Oats are a naturally sticky food and this important step keeps the oats from sticking to the sides of the crockpot. Stir together oatmeal ingredients. Measure out the oats and water and add them to the slow cooker; then throw in the grated carrots, along with a bit of salt. Give everything a good stir. Cook. Put the lid on the crockpot, plug it in, and set it on LOW. Prep toppings. If you have a minute yet before bedtime, get the toppings ready. Chop a few pecans or walnuts and toast them in the microwave. Just spread them on a microwave safe plate and microwave them on high power for one minute intervals, giving them a little stir each time. Don’t overcook them because they can burn pretty quickly. You can do the same to make toasted coconut (in 30 second intervals). Serve. Let the oatmeal cook all night. When you wake up, stir in the spices and breakfast will be ready. It’s a feel good breakfast that will stick with you. Oatmeal is a complex carbohydrate that fuels your body all morning and it contains 7 grams of protein per serving. Add nuts and milk for more protein.
Recipe Variations
Have fun with the toppings! Use any of the topping ideas I’ve given you or have fun coming up with your own ideas. Make more! The recipe can be increased as long as you keep the ratio the same (4 cups water to 1 cup oats) and you have a large enough slow cooker. For example, if you want to make a double batch, use 8 cups water and 2 cups oats. Substitute old fashioned rolled oats for the steel cut oats. Remember that you’ll need less water (3:1). If you use 1½ cups of rolled oats, you’ll need 4½ cups water. Note: I haven’t tested this recipe with rolled oats but it should still work well. More carrots for breakfast. If you love the idea of carrot cake for breakfast, try my carrot cake muffins or their healthier cousins, carrot raisin muffins. For a fancier occasion, try a carrot soufflé.
Make-Ahead Ideas
This makes a fairly large batch of slow cooker carrot cake oatmeal, about six cups. It’s great for breakfast all week. Simply store it in the refrigerator (or freezer!) and heat it up in the microwave for a quick and easy breakfast.
Storage & Reheating Tips
Refrigerate/Freeze: Leftover cooked oatmeal will keep in the refrigerator for up to six days, or in the freezer for up to six months. For best results, store it in individual serving size containers. Put the frozen oatmeal in the refrigerator overnight to thaw. Reheat: To reheat single servings, put the oatmeal in a microwave safe bowl with a little extra milk or water. Microwave on high in 30-second increments, stirring each time, until heated through. For larger amounts, heat slowly in a saucepan on the stove with additional liquid until hot.
More Ways To Eat Your Oats
Oatmeal is such a nutritious breakfast. If the slow cooker isn’t your thing, try making it in your Instant Pot, or bake it. Here are some recipes to get you started:
Instant Pot Steel Cut Oats Baked Oatmeal – with lots of flavor variations! Pan Seared Oatmeal with fresh fruit and yogurt Homemade Granola Recipe (the crunchy way to eat your oats)
