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Crockpot Carrot Cake Oatmeal

Super nutritious, make-ahead breakfast! Plus, ways to boost protein in oatmeal.
Prep Time 10 mins
Slow Cooker 8 hrs
Total Time 8 hrs 10 mins
Course Breakfast
Cuisine American
Servings 4 servings


  • 1 apple I like Honeycrisp but any kind will work well
  • 1 medium to large carrot
  • 1 cup unsweetened applesauce or an additional apple
  • 1 cup steel cut oats (not rolled oats) gluten-free if desired
  • 2 cups milk (any kind) see post for suggestions
  • 1 cup water
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice or additional cinnamon
  • 1/4 tsp fine salt
  • 6 to 8 soft dates, pitted and chopped optional
  • Optional toppings: raisins, toasted shredded coconut, almond butter, chopped nuts, hemp seeds...


  • Using a box grater, grate apple on the largest holes. Peel carrot and then grate it on the smaller holes to get a finer grate.
  • Add grated apple, carrot, and all of the remaining ingredients to your slow cooker and stir to combine.
  • Cover and set your slow cooker on low for 8 hours. (It's ok if the oatmeal sits in the crockpot on the "warm" funtion for a few more hours after that.)
  • After cook time is up, open lid and stir to check consistency. Add more milk to thin, if desired. Spoon oatmeal into bowls and then add desired toppings. 
    Refrigerate leftovers for up to 5 days or freeze for up to 3 months.


***See post for ways to add egg whites or other ingredients to add extra protein to oatmeal.
Keyword gluten free, low sugar, make ahead breakfast, oatmeal, vegan