Healthy “Carrot Cake” Multigrain Oatmeal Recipe

April 19, 2012 by The Dove · Leave a Comment 

I awoke early one morning with a desire for grains, and the urge to cook something interesting.  I wanted to try out the “Carrot Cake” Oatmeal recipe from the Oh She Glows blog (great blog, by the way).  I decided to adapt the recipe to be a little healthier, using banana and dates instead of added sweetener, and doing away with the extra coconut milk cream (I find it plenty rich without).  Also, using a multigrain hot cereal instead of regular oats—I love Country Choice Organic Multigrain Hot Cereal—it provides more comprehensive nutrition with a blend of oats, wheat, barley, and rye.  These are very nourishing whole grains, containing 5 grams of fiber and 5 grams of protein.  It tastes like dessert, but feels nutritious!

Makes 2 servings


  • 1 heaping cup finely grated carrot (about 1 large)
  • 1 cup  unsweetened vanilla almond milk (I like Blue Diamond Almond Breeze Unsweetened Vanilla)
  • 2 tbsp unsweetened canned coconut milk
  • 1 tsp ground cinnamon, to taste
  • 1 tbsp fresh ginger or 1/4 tsp ground ginger
  • 1/8th tsp ground nutmeg
  • pinch of sea salt
  • 1/2 cup multigrain hot cereal (Country Choice Organic Multigrain Hot Cereal)
  • Optional (if using plain almond milk): 1 tsp pure vanilla extract
  • 2 tbsp chopped raw pecans or walnuts
  • 1 tbsp raisins, divided
  • 1 ripe banana
  • 2 large medjool dates, pitted and chopped
  • 1 tbsp unsweetened shredded coconut, for garnish


Finely grate 1 cup of carrot.  You want it fine enough to blend well, so there are no big chunks of carrot.

Pit and chop dates, and chop banana.

Finely chop ginger.  If fresh ginger isn’t available, you can use ground, but I find it much sweeter and more flavorful with the fresh.

In a medium-sized pot, on low heat, combine almond milk, coconut milk, and spices (cinnamon, ginger, nutmeg, salt).  Also, if using vanilla extract, add now.  Whisk together.

Add in the cereal, carrot, dates, and banana—mash together and stir.  Cook on low for 20-30 minutes, watching closely and stirring (don’t let it boil, reduce heat if necessary).  You’ll also need to add some additional almond milk as the cereal thickens and reduces.  Make sure it doesn’t start sticking to the bottom of the pot.  You can reduce the cooking if you want the consistency to be less creamy and more chewy.

Turn off heat.  Stir in all the additional goodies—the chopped nuts, raisins, and coconut.

Divide between two bowls, hand one to a friend, and enjoy.

By Josh

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