Carrot cake season is upon us and you know I looooove cake. I’m incorporating carrot cake, cheesecake and oatmeal into one to bring you this carrot cake cheesecake oatmeal you can eat for breakfast! This is a fun oatmeal recipe to add to your mix to spice things up. Plus, it’s delicious! I have been obsessed with buying organic cream cheese and mixing it into my oatmeal.
Adding cream cheese to your oats makes them oh-so creamy and decadent. It’s truly a dessert for breakfast. Once you start adding it, you can never go back. If you’re dairy-free, you can totally substitute dairy-free cream cheese, yogurt or even coconut cream for some added creaminess. Having an intolerance doesn’t have to stop you from enjoying a decadent bowl of oatmeal since there are so many great alternatives out there.
Try out some of my other cheesecake oatmeal recipes:
Sure, this oatmeal is all about it’s creamy cheesecake texture and spiced carrot cake flavour but it has 1/2 cup of grated carrot per serving, which means you’re getting a good amount of beta carotene to start the day. The body converts beta carotene into vitamin A – great for your skin and vision.
Carrot Cake Cheesecake Oatmeal (serves 1)
- 1/2 cup oats
- 1 tbsp chia seeds
- 1/8 tsp nutmeg
- 1/4-1/2 tsp cinnamon
- 1 cup unsweetened almond milk
- 1/2 cup grated carrot
- 2 tbsp maple syrup or honey
- 2-3 tbsp cream cheese
- Combine all ingredients in a pot. Bring to a boil and simmer 15-20 minutes until creamy. Enjoy!
NOTE: You may also combine all ingredients in a jar like overnight oats and enjoy it the next morning.