Morning Glory Oatmeal

All the flavors of a morning glory muffin--nuts, carrot, spices, dried fruit--in a creamy bowl of stovetop oatmeal!

Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Savannah


  • 2 cups almond milk (or alternative)
  • 1 cup old-fashioned oats
  • 1/2 cup grated carrot*
  • 1/4 cup unsweetened coconut flakes
  • 1/4 cup dried cranberries
  • 1 tsp vanilla extract
  • 3/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp ginger
  • pinch of salt
  • 2 tbsp chia seeds (more if needed)
  • 3 tbsp almond butter

for topping

  • walnuts
  • dried cranberries
  • shredded coconut
  • maple syrup


  1. Add all ingredients except chia seeds and almond butter to a pot over medium heat. Cook until oats and carrots are soft and liquid is nearly absorbed, about 10 to 12 minutes.

  2. Add chia seeds, and stir for about 30 seconds. Liquid should be absorbed. If you like a thicker oatmeal, add more chia seeds. If you prefer thinner oatmeal, use less.

  3. Remove from heat, and spoon into bowls. Stir a tablespoon of almond butter into each bowl and top as desired.

Recipe Notes

*For the carrots, I prefer to throw 6 to 8 baby carrots in the food processor and chop. If you don't have access to this option, use a grater.