Carrot Cake Oatmeal

As you know, we are big fans of fancy oats around here. We’ll cover them in chocolate, put an egg on them, and even turn them into bowls. A special bowl of oatmeal is an act of celebrating the little things, of taking the time to make your morning festive. So with Easter coming up, we decided it was time for carrot cake oatmeal. Of course, you can make this any time you need a little carrot cake for breakfast!

Makes One Large or Two Small Portions


  • 1/2 cup rolled or quick oats
  • 1/2 cup chopped or grated carrots
  • 1 1/2 cups almond milk
  • 1/4 cup raisins
  • 1/2 tablespoon maple syrup, or to taste
  • 1/2 packet ALOHA Daily Good Chocolate
  • 1 serving ALOHA Vanilla Protein
  • Optional: 1 teaspoon cinnamon
  • Optional: 1/4 teaspoon pumpkin spice
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  1. Steam the chopped carrots for about three to five minutes either on the stove or in the microwave. Once they are soft enough for you to stab them with a fork, drain excess water and add the carrots and coconut milk to a blender and blend until smooth.
  2. Pour the carrot-milk mixture over the oats, add vanilla protein, raisins, maple syrup, and spices (if you choose to include). Cook on a stovetop or microwave for another three to five  minutes (if you are using quick oats) or eight to ten minutes (if you are using rolled oats).
  3. When oatmeal is cooked, take off of the heat and mix in the half packet of Daily Good Chocolate.