This carrot cake oatmeal is given a fall twist with both apple butter and apples. Topped with apple butter mascarpone it’s quite a cozy fall breakfast!
I play this game every single year, it’s called “how far into fall can I go before turning the heat on?”.
It’s a fun one, you should give it a shot too.
This post is sponsored by Musselman’s.
My goal is always to last until November 1st. It seems totally doable in the beginning of October when the nights sometimes threaten frost but the days still warm up nicely. Then the end of the month rolls around and those midday temps just aren’t doing the job. You find yourself donning sweats, fuzzy socks and a cold nose around the clock but you’re just too stubborn to give in to the thermostat. And by you, I mean me, Miss. Hater of the Oil Bills.
So, the sweatpants, sweatshirts and fleece socks end up needing a little help from our favorite cold weather friend, the slow cooker.
I actually think making breakfast in the slow cooker is more convenient than dinner. Slow cooker dinner’s have a few downfalls like having to touch raw meat first thing in the morning before things like coffee have kicked in, browning said meat and dirtying another pot and then worrying about leaving the house with the appliance cooking away on the counter all day. Slow cooker breakfasts, like this apple butter carrot cake oatmeal avoid all these things and take that “I’m too stubborn to turn on the heat yet” chill out of your bones right as you wake up.
If you’re a carrot cake fan, you’re going to love this fall twist to that classic flavor combination. With Musselman’s apple butter as the sole sweetener (it’s more than just a spread! Although, totally delicious and perfect on these paleo pumpkin english muffins) and diced apples throughout, it’s as if fall exploded in this cozy bowl of steel cut carrot cake oatmeal. The mascarpone apple butter swirled in gives a creamy decadent taste reminiscent of the cream cheese frosting you’d find atop any good slice of carrot cake.
So if this is what has to be done to hold out until November 1st on the heat front, I think I’m going to win the game this year.
Apple Butter Carrot Cake Oatmeal
This carrot cake oatmeal is given a fall twist with both apple butter and apples. Topped with apple butter marscapone it's quite a cozy fall breakfast!
For the oatmeal
- 1 cup steel cut oats
- 1 apple, peeled, cored and finely chopped
- 1 large carrot, finely grated
- 2 tablespoons unsweetened coconut flakes
- 1/4 cup golden raisins
- 1/2 cup Musselman's apple butter
- 4 cups liquid (water, milk or a mixture of both)
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon vanilla bean paste
- pinch kosher salt
- chopped walnuts for garnish
For the apple butter marscapone
- 1 ounce mascarpone
- 1 tablespoon Musselman's apple butter
- Combine all ingredients in a slow cooker and stir until thoroughly mixed.
- Cook on low for 8 hours, overnight.
- In the morning, stir together the mascarpone and apple butter until smooth in a small bowl.
- Spoon the oatmeal into serving bowls, top with the apple butter marscapone and garnish with chopped walnuts.
For vegan - omit the marscapone apple butter topping.