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Carrot Cake Oatmeal

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Use a slow cooker to make this overnight oatmeal, and in the morning the family will enjoy a hearty breakfast made with Musselman’s Apple Butter.

  • Breakfast & Brunch
  • Prep Time Icon
    Prep Time
  • Cook Time Icon
    Cook Time
  • Total Time Icon
    Total Time
  • Servings Icon
    Servings
    4
  • Difficulty Icon
    Difficulty
    Easy

Ingredients

  • OATMEAL
  • 1 cup steel cut oats
  • 1 apple, 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 ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • pinch of salt
  • TOPPING
  • 1 Tablespoon MUSSELMAN’S® Apple Butter
  • 1 ounce mascarpone
  • 2 Tablespoon walnuts, chopped

Directions

  1. Step 1
    Combine all of the oatmeal ingredients in a slow cooker ( oats, apple, carrot, coconut, raisins, 1/2 c Apple Butter, liquid, cinnamon, ginger, vanilla, and salt). Stir until thoroughly mixed.

  2. Step 2
    Cook on low for 8 hours, overnight.

  3. Step 3
    In the morning, stir together the mascarpone and apple butter until smooth.

  4. Step 4
    Spoon the oatmeal into serving bowls, top with the apple butter mascarpone and garnish with chopped walnuts.

To make this, you’ll need:

Musselman’s Apple Butter, 28 oz.

Musselman's Apple Butter 28oz

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