Carrot Cake Steel Cut Oats

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I think in every breakfast recipe I share I always mention my love for breakfast.  It is a great way to kick off the day and add fuel to the tank.  Finding a few minutes in the morning whether it be grabbing a granola bar, some fruit or sitting down and having a breakfast like this is essential to starting off the day. 

My twins love pancakes and even though I make them as nutritious as possible using whole wheat flour and fruit, I won’t make them everyday.  Another breakfast favorite of ours that I make often is   steel-cut oats.  

Steel cut oats are healthier than just rolled oats.  They are a great source of fiber, which after eating a serving of steel cut oats you will feel fuller longer.   Steel cut oats do take longer than your typical rolled oats  to cook, on average thirty to forty minutes.  I actually go almost 45 minutes in cooking but you can cook it to your desired texture.  

Since they take longer to prepare and having two kids that are not going to wait forty minutes before eating breakfast unless there is a good episode of Noodle and Doodle on Sprout to distract them I usually make these the night before.  I have tried the slow cooker method for steel cut oats and found it to be a great alternative but I prefer my method.  I simply let them cook as directed in the evening while I am relaxing and watching my new favorite show Smash and before I know it they are done.  Place them in a bowl and in the morning breakfast is ready.   Plus, have you ever had steel-cut oats cold?  Seriously, they are really good cold; especially if they are cooked in some milk makes them nice and creamy.  Simply serve cold, or lightly reheat in the microwave or stove top.

There are many variety and versions you can add into these.  One of my favorites is incorporating shredded carrots along with the oats.  This has all the tastes of carrot cake; minus the cake.  With a few spices and a sprinkle of flax seed a healthy breakfast is served. 

Carrot Cake Steel Cut Oats


2 cups water

2 cups milk

Pinch of salt

1 cup steel-cut oats

1/2 cup grated carrot

1/4 cup coconut flakes (sweetened or unsweetened) 

1 tablespoon agave nectar

1 teaspoon cinnamon

1/8 teaspoon of nutmeg

Pinch of ground ginger (optional)

1/4 cup chopped walnuts (optional)

1/4 cup raisins  (optional)
Sprinkle of flax seed (optional)


In a large saucepan bring water, milk and a pinch of salt to a boil.  Stir in oats, carrots, coconut flakes, agave nectar, cinnamon, nutmeg and ginger.  Reduce heat to a low simmer and cooked uncovered for 30-40 minutes, stirring occasionally until desired consistency is reached.

Remove from heat,  stir in optional walnut and raisins.

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  1. Did you get a new blog layout? It looks great 🙂 OMG i can’t believe it! You’ve made one of my favourite carrot cakes into a healthy BREAKFAST recipe 🙂 YUM! Thanks for sharing!

  2. This sounds delicious and I love it when delicious and good for you come in the same package. I am new to your blog and have spent some time browsing through your earlier posts. I’m so glad I did that. I really like the food and recipes you share with your readers and I’ll definitely be back. I hope you have a great day. Blessings…Mary

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