- 4-1/2 cups water
- 1 can (20 ounces) crushed pineapple, undrained
- 2 cups shredded carrots
- 1 cup steel-cut oats
- 1 cup raisins
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- Brown sugar, optional
- In a 4-qt. slow cooker coated with cooking spray, combine the first seven ingredients. Cover and cook on low for 6-8 hours or until oats are tender and liquid is absorbed. Sprinkle with brown sugar if desired. Yield: 8 servings.
Reviews for Carrot Cake Oatmeal
"Was so looking forward to this. Disappointed. Tasted nothing like carrot cake. I want expected the sweetness that is provided by the frosting but it was missing a lot. Not making again."
"This is a terrible recipe. It smells nice but no deliverance of flavor. I should have trusted the previous reviews and not have wasted my time. Cooking oatmeal on the stove and adding fruit such as bananas or apples with cinnamon delivers more wonderful flavors then this overnight concoction. And it only takes a few minutes!"
"This turned out to be an easy way to have a yummy, hot breakfast ready when we got up. I always use salt in cooked oatmeal, so I added 1 tsp. I stirred in some brown sugar in the morning. Next time, I plan to leave out the raisins when I stir the ingredients together at night and add them first thing in the morning. I like them plump, but not quite this plump!"
"Turned out great for me, I add coconut extract and vanilla, and a little more cinnamon! Nice change of flavor from the ordinary oatmeal flavors out there!"
"We love carrot cake and thought this would have a similar taste, but we're disappointed."