Apple Butter Carrot Cake Oatmeal

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 dinners 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 (or this chocolate cherry steel cut oatmeal and millet porridge) avoid all these things.

And, they 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 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.

It’s like a way better version of the old school fruit and cream oatmeal packets from childhood.

If you want to skip the dairy in the topping though, swirl in some creamy vanilla macadamia nut butter instead!

Ps – if you loved those, try this apple cinnamon oatmeal (stove-top recipe), strawberries and cream oatmeal or, these peaches and coconut cream oats.

And while they never had a “pear oatmeal” packet, this spiced pear oatmeal is just like those recipes too and includes a crazy good caramelized pear topping!

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.

Gingerbread oatmeal is also a great recipe for coziness in the face of cold winter temps if that’s more your style.

More apple butter inspiration for fall: apple butter bacon scones and this turkey cheddar apple butter panini.

Also check out: 10 ways to use apple butter for a bunch of sweet and savory recipe ideas!

Apple Butter Carrot Cake Oatmeal

Author: Gina Matsoukas

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!

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Prep Time 10 minutes mins

Cook Time 8 minutes mins

Total Time 18 minutes mins

Servings 4 servings

Ingredients

  

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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
• ¼ cup golden raisins
• ½ cup Musselman’s apple butter
• 4 cups liquid water, milk or a mixture of both
• 1 teaspoon cinnamon
• ½ teaspoon ginger
• ½ teaspoon vanilla bean paste
• pinch kosher salt
• chopped walnuts for garnish

For the apple butter marscapone:

• 1 ounce marscapone
• 1 tablespoon Musselman’s apple butter

Instructions

 

• 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 marscapone 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.

Notes

For vegan – omit the marscapone apple butter topping.

Nutrition Facts

Serving: 1SERVING | Calories: 341kcal | Carbohydrates: 61g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 10mg | Sodium: 82mg | Fiber: 7g | Sugar: 26g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Cuisine American

Course Breakfast

Keyword apple butter oatmeal, carrot cake oatmeal, slow cooker apple butter oatmeal, slow cooker carrot cake oatmeal, vegan, vegetarian

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Gina Matsoukas

About

Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.