Making breakfast in the slow cooker is an easy and versatile thing to do. I have many different recipes I use for making overnight breakfast or for making brunch recipes to serve on Sundays. The recipes are easy to prepare and then I can do other things while they are cooking. This Crock-Pot Carrot Cake Oatmeal is one of those!
Making oatmeal is easy to make and also easy to ruin. I use only steel cut oatmeal. Steel cut oatmeal is cut differently in the initial process and the oats are not cut as many times as quick oatmeal. This process makes the steel cut oatmeal take longer to cook. If you use quick oats or old fashioned oatmeal, the oats will cook too long and you will end up with a mushy burnt mess.
If you prefer raisins in your Carrot Cake, you can add a 1/2 to 1 cup of raisins to the slow cooker with the carrots. I like to just chop some raisins and add them to the top of my Crock-Pot Carrot Cake Oatmeal right before I eat the oatmeal.
What to serve this with?
This pairs nicely with a glass of milk and some toast and even a couple slices of bacon. Sometimes mornings can be a little crazy in the morning for our household and I like to spoon this oatmeal into a to go container and eat it on the run. Sometimes, I end up eating as I get to work and this oatmeal is still tasty and good.
More recipes like this:
Crock-Pot Carrot Cake Oatmeal
- 1 Cup Steel Cut Oatmeal
- 3 Cups Water
- 1 Cup Milk
- 1 Cup Shredded Carrots
- 1 Cup Crushed Pineapple
- 1/3 Cup Light or Dark Brown Sugar
- 2 Teaspoons Ground Cinnamon
- 1/2 Teaspoon Kosher Salt
- Add the ingredients to a 4 qt or 5 qt slow cooker and stir well.
- Cover and cook on LOW for 7 hours.
- Remove the crock for the heating element and serve topped with shredded coconut and raisins.