Gluten-Free Carrot Cake Oatmeal

bowl of carrot cake oatmeal with two gold spoons

5 from 11 reviews

This delicious Carrot Cake Oatmeal is both gluten-free and dairy-free, and includes a serving of veggies. It’s a healthy and hearty way to start the day.




  1. Combine the oats, carrots, and almond milk in a medium-sized saucepan. Place over medium heat and bring the mixture to boil.
  2. Stir in the pumpkin pie spice and raisins, and reduce the heat to low.
  3. Cook the oatmeal for about 6-7 minutes total, or until the oatmeal has thickened.
  4. Stir in the collagen protein or your favorite protein powder.
  5. Divide the oatmeal between two bowls, top with the chopped pecans or almonds, and serve hot.


*I like to soak my oats overnight in filtered water and a bit of apple cider vinegar. Then, when I’m ready to cook the oats, I rinse them well in a strainer before adding them to my saucepan. This helps improve the digestibility of the oats. It’s an optional step for this recipe.

**You can also use shredded zucchini in this recipe as well, or half shredded carrots and half shredded zucchini. It’s your choice!

Keywords: gluten-free oatmeal, carrot cake oatmeal, soaked oatmeal