Mar 15 2016 - 10:52am

Slow-Cooker Carrot Cake Oatmeal

From Jenny Sugar, POPSUGAR

Carrot Cake Oatmeal


  1. 1 cup steel-cut oats (not to be replaced with quick or rolled oats)
    2 tablespoons flaxmeal
    2 cups shredded carrots
    4 cups unsweetened soy milk (or almond)
    1 cup water
    1 teaspoon vanilla extract
    1/2 teaspoon sea salt
    2 teaspoons cinnamon
    1/2 teaspoon nutmeg
    1/4 teaspoon ground ginger
    1/4 cup maple syrup
    5 tablespoons raisins
    5 tablespoons walnuts


  1. Add all the ingredients except for the raisins and walnuts to a lightly greased glass bowl that will fit inside your slow cooker. Give it a good stir, and place the bowl in the center.
  2. Carefully fill the slow cooker with water, to about one inch below the rim of the glass bowl. Cook on low for eight hours.
  3. In the morning, remove the lid and stir up the oatmeal. Scoop out about a one-cup serving, and top with a sprinkling of nuts and raisins and any other toppings you choose.
  4. Store uneaten oatmeal in the fridge.

Below is the nutritional info for one serving with walnuts and raisins:

Source: Calorie Count [1]


Calories per serving

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