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A bowl of carrot cake oatmeal.

Healthy Carrot Cake Oatmeal

This healthy carrot cake oatmeal blends carrot cake flavor with superfoods, fiber, nutrients, & protein, thanks to Vital Proteins. Gluten, dairy & sugar free.

Course Breakfast
Keyword carrots, chia seeds, collagen, dairy free, flaxseed, gluten free, oats, sugar free, Vital Proteins
Cook Time 15 minutes
Total Time 15 minutes
Servings 2


Carrot Cake Oats

  • 2 cups Dairy Free Milk
  • 3/4 cup Gluten Free Oats
  • 3/4 cup Shredded Carrots
  • 1/4 cup Chia Seeds
  • 2 tbsp Ground Flaxseed
  • 1 tsp Vanilla Extract
  • 1 scoop Vital Proteins Vanilla Collagen (optional)
  • Cinnamon, Nutmeg & Pumpkin Pie Seasoning to taste

Carrot Cake Oats Toppings

  • 1/4 cup Shredded Carrots
  • 1/4 cup Shredded Coconut
  • 1 tbsp Organic Coconut Oil
  • 1/2 Sliced Banana
  • Sprinkle of Cinnamon
  • Honey (optional)


  1. Bring the two cups of dairy free milk to a gentle boil.

  2. Add the Gluten Free Oats, shredded carrots, chia seeds, & ground flaxseed to the boiling water. Stir well. 

  3. Turn the heat down to low. Continue to stir the mixture well, so it doesn't get clumpy. Simmer for about 4-5 minutes depending on how you like your oats cooked. 

  4. Add the vanilla extract, Vital Proteins Vanilla Collagen (optional), cinnamon, & nutmeg. I added a ton of cinnamon because I love it. Continue to stir well. 

  5. Heat coconut oil in a separate pan on low heat.

  6. Add the remaining shredded carrots & shredded coconut. Sauté the shredded carrots & coconut on low heat. Add a dash of cinnamon if you want. Sauté the mixture for about 2 minutes or until warm. 

  7. Pour the cooked oats into a bowl. Slice a banana. Add the toasted carrots & coconut, along with the banana on top of the oats. Sprinkle a dash of cinnamon or drizzle of honey over the top!

  8. Enjoy!