Carrot Cake Slow Cooker Oatmeal

Crockpot Carrot Cake Oatmeal Ingredients

A complete list of ingredients and amounts can be found in the recipe card below

Steel cut oats: These are important for the texture of this recipe. They hold up to the long slow-cooker time and keep a little chew, which I much prefer here. Rolled or instant oats will soften much more quickly and aren’t a direct substitute.
Carrots: Finely grate the carrots so they soften right into the oatmeal as it cooks. A box grater works well, or use the fine grating attachment on a food processor.
Milk: Use whichever milk you normally enjoy with oatmeal. Dairy and unsweetened non-dairy milks both work here.
Raisins: These soften and plump as the oatmeal cooks while adding little pockets of sweetness. Golden raisins or another chopped dried fruit can also work.
Walnuts or pecans: Either one gives the oatmeal some much-needed crunch and fits perfectly with the carrot cake flavors.
Spices: Cinnamon does most of the work, with smaller amounts of ginger, nutmeg and cloves adding that warm, spiced carrot cake flavor.

How to Make Crockpot Carrot Cake Oatmeal

For more detailed instructions with weights and measurements, jump to the printable recipe card

Add the ingredients: Lightly grease a 5-quart or larger slow cooker, then add the steel cut oats, milk, carrots, raisins, nuts, coconut, brown sugar, butter and spices. Stir to combine.
Slow cook: Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the steel cut oats are tender. Slow cookers vary, so start checking toward the earlier end of the cooking range the first time you make it.
Adjust the consistency: Stir the oatmeal well and add a splash of milk if it’s thicker than you like. Taste and add a little more sweetness if needed.
Add your toppings: Serve hot with milk or cream and your favorite toppings.

Substitutions and Variations

Make it dairy-free: Use your favorite unsweetened non-dairy milk and replace the butter with a plant-based alternative. Almond and oat milk both work nicely with the carrot cake flavors.
Gluten-free: Oats are naturally gluten-free, but cross-contact during growing and processing is common. If you need this recipe to be gluten-free, use steel cut oats specifically labeled or certified gluten-free.
Change the nuts: Walnuts are classic with carrot cake, but pecans are just as good. You can also leave the nuts out if you prefer.
Try maple syrup: Replace the brown sugar with ¼ Cup maple syrup for a different kind of sweetness. I especially like maple syrup with the walnuts and warm spices.
Switch the dried fruit: Golden raisins, dried cranberries or finely chopped dried apples are easy alternatives to regular raisins.
Add vanilla: A little vanilla extract works really well with the cinnamon, brown sugar and carrot cake flavors.

Serving Suggestions

With brunch dishes: I love topping mine with a dollop of Greek yogurt, a drizzle of maple syrup and some more nuts, but you can add any garnishes you want. If you’re serving this as a brunch dish, other dishes to offer alongside include Starbucks inspired egg bites, rainbow unicorn toast or sheet pan buttermilk pancakes.
On the side: You can’t have a fancy brunch without something sensational to sip on! Consider slow cooker pumpkin lattes or, for an extra-extra-special brunch, clementine creamsicle martinis!

How to Store Slow Cooker Carrot Cake Oatmeal

Store: Keep leftover oatmeal in an airtight container in the refrigerator for up to 4 days. It will thicken considerably as it chills.
Freeze: Freeze individual portions in airtight containers for up to 3 months for easy breakfasts later.
Thaw: Thaw overnight in the refrigerator.
Reheat: Warm the oatmeal in the microwave or in a saucepan over low heat, adding a splash of milk as needed to loosen it back up.