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Hummingbird Carrot Cake Oatmeal

Rated as 4 out of 5 Stars

"This idea came to me one morning as I had steamed carrots followed by a bowl of oats topped with pineapple and walnuts... I immediately wished I had combined the two and added a few more spices from some delicious desserts. Thus, this oatmeal was born."
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13 m servings 305 cals
Original recipe yields 1 servings (1 serving)


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  • Prep

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  1. Combine pineapple, carrot, and water in a microwave-safe bowl. Cook in the microwave until carrots and pineapple are partially softened, 1 to 2 minutes.
  2. Stir almond milk, oats, cinnamon, and ginger into the bowl. Cook in the microwave for 1 minute. Stir. Continue microwaving in 30-second intervals, stirring after each interval, until oats are tender, 1 to 2 minutes more. Top with walnuts.


  • Cook's Notes:
  • Substitute pecans for the walnuts if desired.
  • If using frozen carrots and pineapple, defrost in a microwave-safe bowl in the microwave for 1 minute.

Nutrition Facts

Per Serving: 305 calories; 9.4 g fat; 50.1 g carbohydrates; 7.9 g protein; 0 mg cholesterol; 111 mg sodium. Full nutrition

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1.2.17 For my personal taste, this had waaaaaay too much cinnamon and ginger, and I will cut that at least in half next time; it just overpowered the flavor of the oatmeal. You can always add ...