If you think Vegan Carrot Cake & Zucchini Bread Oatmeal sounds too good to be true, you are wrong! It is as amazing as it sounds. And it’s also soy-free and gluten-free!
As I mentioned in yesterday’s post, this was the first recipe I tried from Kathy Hester’s cookbook called The Vegan Slow Cooker. I love love love Carrot Cake. And I’m a fan of Zucchini Bread, too (check out this Vegan Zucchini Bread Cookie recipe). So why not have both in my oatmeal, right?!
I made this last weekend while my parents were visiting. Everyone had gone to bed when I remembered I wanted to make this recipe in the slow cooker (a.k.a. crock pot) for the next morning. It was late and there was zero natural light left, so there are no step-by-step photos for this recipe – only end result glamour shots. Although, beyond grating the carrot and zucchini, all you really do is throw everything in the slow cooker and turn it on. Doesn’t get much easier, folks.
After letting it cook overnight, it smelled amazing the next morning. When I told my dad what I made, he made a face that said “Gross!” I had no idea that he HATES carrot cake! What the heck?! Who HATES carrot cake? And he doesn’t really like zucchini bread either. I’m not even sure this guy is my dad now. I made him try a bite anyway and guess what – he LIKED it! He even had a bowl of it! Mom and Hubs liked it, too. The steel-cut oats kept us all full for a long time.
If you currently use the flavored instant oatmeal packets (like I used to), let me just tell you that you can get way more bang for your buck (calorically, nutritionally, financially) by making it yourself. Typically, I mix ½ cup of Quaker Old Fashioned Oats with 1 cup of water and microwave it for about 1½ minutes. I top it off with a swirl of maple-flavored agave nectar, sliced bananas and chopped pecans. This beats the pre-packaged instant stuff any day – and it’s just as quick. Other great toppings are chopped dates or figs, date honey (so easy, so delicious), chopped walnuts, slivered almonds, raisins, dried cherries, blueberries, sliced strawberries, etc.
Using a slow cooker to prepare breakfast the night before is an efficient, hassle-free way to get your kids off to a great start before heading to school. So, about that recipe…
SERVES 2-4 (2 large portions, 3 medium portions or 4 small portions)
***
INGREDIENTS:
½ cup steel-cut oats (use gluten-free, if desired)
1½ cups vanilla-flavored non-dairy milk (such as coconut, almond, rice, etc. – I used coconut milk)
1 small carrot, grated
¼ small zucchini, peeled and grated (I used a little more, maybe ½ small zucchini)
pinch of salt
pinch of nutmeg
pinch of ground cloves
½ tsp. cinnamon
2 Tbsp. brown sugar or maple syrup or agave nectar
¼ cup chopped pecans
I also added 1 tsp. of pure vanilla extract.
THE NIGHT BEFORE:
Oil the crock of your slow cooker. Combine all of the ingredients, except pecans, in the slow cooker. Cook on low for 6 to 8 hours.
IN THE MORNING:
Stir the oatmeal, taste and adjust the seasonings, and add more milk, if needed. Top with chopped pecans.
Easy peasy!
p.s. Here’s another tempting oatmeal post from Shelby at Everyday Vegan Girl that you will enjoy!
Welcome to 86 Lemons. My name is Livvy. Thanks for stopping by! I test a wide variety of seemingly fun DIY projects, vegan recipes and consumer products (like the latest mascara, for example). Then I report to you with the inside scoop. You'll get the real story on which ones are worth your attention and which ones are "lemons" to be avoided. Read more on my 
Sounds amazing!! I love oatmeal!!! One question..how much is a pinch? A little pinch or big pinch? Less than 1/4 tsp? :)
I know – I hate it when they say a pinch. I think I probably used about 1/8 tsp – but it doesn’t have to be exact – it’s a forgiving recipe. Let me know how you like it!
Thanks Livvy! I can’t wait to try it!
Awesome recipe!!! Made this twice on the weneekd, and every time it was a huge hit. Very simple to make, and the kids loved it even though it was loaded with Zucchini and all good things!I used the large chocolate chip since that’s all i had on hand, but it still tasted great!
So glad you enjoyed it!
Chocolate chips?
Good Morning! I just had this for breakfast and it was so yummy! I followed your directions, I used almond milk, last night and put in in my small crock pot. I woke this morning to a kitchen filled with the aroma of baking zucchini bread…for real :) The only thing I will do different the next time is find steel-cut oats that my husband can eat, he is now gluten free!
Thanks Livvy…this was a winner!!!
Can you make this with cows milk? Sounds yummy!
Yes, you could. The recipe only calls for non-dairy milk to keep it vegan.
Hey, this recipe rocks! Cannot believe breakfast can be ready for me when I roll out of bed in the morning. Who would have thought? Thank you so much and will be following your blog for more fantastic food!
Renee, thanks for reading! Glad you enjoyed the recipe.
Just made this last night for breakfast this morning and it was DELICIOUS! I sweetened with a little agave and the oatmeal had a molasses like taste, so next time I may put a little molasses in instead. I failed to oil the crockpot and some of the oatmeal did scorch on the bottom and sides, so I won’t forget to do that next time. Also, I added about two extra cups of water to the crock at the beginning because it seemed like it needed more liquid. I’ve tried making breakfast porridge in the crockpot before, and it seemed like even after only cooking for 6-7 hours the porridge would get too thick and begin to scorch. So, I added the extra liquid and figured I could turn it up to high in the morning to cook it off if there was too much liquid. It ended up being perfect. Thanks so much for a great recipe!
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Have you ever try doing it with quinoa?? I would like to star cooking with it.
Hi Marsa. No, I haven’t tried it with quinoa. If you try it, let me know how it turns out!
Excellent recipe! Definitely a keeper!
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Excellent recipe! Will definitely make again. I used 1/8 t. where it said pinch (for a doubled recipe). Will double next time (to 1/4). I Will also double cinnamon.
Sorry but it better squeal and sizzle on a frying pan in the morning. Low car for me all the way. Where is my bacon! Lots and lots of bacon!
Then you are reading the WRONG BLOG! You won’t find that here.
Do you have the nutritional value on 1 serving of this oatmeal? Thanks!
Hi Nicole! I used the calculator at this link: http://www.myfitnesspal.com/recipe/calculator – and best I can tell (I wasn’t able to include the salt or spices), based on 4 servings, each serving has about 106 calories, 20 carbs, 3 grams of fat, 2 grams of protein, 10 grams of sugar.
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[...] wabbit eating a whole row of fresh garden carrots. But I’m trying to be good. And this Gluten-Free Vegan Carrot Cake and Zucchini Bread Oatmeal recipe from The Vegan Slow Cooker cookbook lets me do just that. I’m not Vegan, nor [...]