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Hummingbird Carrot Cake Oatmeal

Rated as 3 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
Original recipe yields 1 servings (1 serving)


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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 50.1 7.9 0 111 Full nutrition

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Read all reviews 3
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Wife and I had high hopes. But this fell way short of carrot cake or any resemblance of carrot cake flavor. We shredded the carrots and fine diced the walnuts for better consistency. Didn’t help...

Added sliced tomatoes on top! Loved it!

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 ...