Carrot Cake Oatmeal

Carrot Cake Oatmeal

Cook Time20 minutes
Course: Breakfast
Cuisine: American
Servings: 10 Cups


  • 2 Bananas overly ripe
  • 4 cups water
  • pinch of salt
  • 8 ounces Mascarpone cheese
  • 4 cups old fashioned oats
  • 1 container of carrot cake hummus
  • 1/4 cup chia seeds
  • 1 Tablespoon vanilla extract
  • 1 Tablespoon almond extract
  • 1 Tablespoon butter extract
  • 1/4 cup vanilla protein powder optional
  • 1 cup walnuts
  • 1 cup shredded carrots
  • 1/2 cup raisins
  • 1 cup unsweetened coconut flakes


  • Add the 2 bananas, 4 cups water, and pinch of salt to a dutch oven or large pot. Bring to a boil and let simmer for about 10 minutes. The banana will serve as a sweetener. After it boils, mash the banana so it is blended well- you don’t want large pieces but no need to work too hard on this step.
  • Turn off the heat, add the Mascarpone or other cheese, and stir.
  • Add in oatmeal, then hummus. If you don’t have the hummus, it’s totally fine- keep going!
  • Stir well and add all other ingredients.
  • Mix well and store in an airtight container for 1-2 weeks in the refrigerator. You can store this 3 months in the freezer.
  • When you are ready to eat it from the refrigerator, add water or milk to 1 cup of the oatmeal and heat in the microwave for about 1 minute.

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