Now that the temperatures are dropping below 90 degrees, it’s time for hot oatmeal and fall spices, right?!

We went hiking this weekend on the Herman Gulch Trail and saw lots leaves a’ changing:

Herman Gulch Hike
Hike on the Herman Gulch trail.

So of course now it’s time to cook all fall things. It doesn’t matter that it’s still shorts weather. Tis the season for pumpkin and flannel and the impending doom that is winter.

This is a healthy, filling, flavorful breakfast that saves really well. Just heat up with an extra splash of milk stirred in and add your favorite toppings.

Carrot Cake Steel Cut Oatmeal
The only time I put raisins on something.

Carrot Cake Steel Cut Oatmeal

Servings: 4

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes


  • 1 heaping cup finely grated carrot (1 large carrot or a large handful of baby carrots)
  • 3 cups milk (more if thinner consistency desired) – I used almond milk
  • 2 tsp ground cinnamon, to taste
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp allspice
  • pinch of salt
  • 1 cup steel cut oats
  • 2 medium ripe bananas, mashed
  • 1/4 cup flaxmeal (or sub with 2 tbsp chia seeds)
  • 2 tsp pure vanilla extract
  • 1/4 cup chopped walnuts or pecans, divided
  • 1/2 cup raisins, divided
  • 4 tbsp maple syrup or sugar
  • 1 tbsp sweetened shredded coconut, for garnish


  1. Grate the carrots using the fine grate so the carrot shreds are small. This helps the carrot blend and cook better. Or, use a food processor to chop into very small pieces.
  2. Heat a medium sized pot over medium heat. Stir together the milk, cinnamon, nutmeg, ginger, allspice, and salt. Bring to the beginning of a boil. Stir in the oats, flaxmeal, and banana. Adjust heat (ie, lower) so oats simmer. You don’t really want a full boil.
  3. Cook for 20-25 minutes, stirring every couple minutes so it doesn’t stick to the bottom. Toward the end of the cook time you may need to add more milk to reach your desired consistency. When the mixture has thickened and the oats have softened, remove from heat and stir in the vanilla extract, half of the raisins and walnuts, carrots, and maple syrup. Let sit for a few minutes so the raisins can soak up some of the moisture.
  4. Top the oatmeal with the rest of the chopped walnuts, raisins, and shredded coconut. Enjoy!
  5. Keeps in the fridge for 3-4 days in an airtight container.


Carrot Cake Steel Cut Oatmeal
Orange and brown foods go well with fall. Sold?



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