Carrot & Fruit Oatmeal Slump ♥

Carrot & Fruit Oatmeal Slump, another healthy vegan breakfast ♥ A Veggie Venture
A simple, satisfying breakfast, a takeoff on the wonderful Swiss Muesli I fell in love with in Switzerland. "Oatmeal Slump" or just "Slump" are silly family names for bowls of make-ahead oatmeal soaked until soft with fresh orange juice plus pineapple and carrot. Think bowls of morning sunshine!

Fresh & Seasonal. Weekday Easy, Weekend Special. Naturally Gluten Free. Great for Meal Prep. Not just vegan, Vegan Done Real.

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What an Easy, Delicious Breakfast!

It's a carrot and fruit non-dairy (and thus vegan) version of the Swiss Muesli oatmeal breakfast featured in my Kitchen Parade column back in December. Over Christmas, my 15-year old nephew Matthew made it for our breakfast several times and took to calling Swiss Muesli "slump". Slump. It's a good name, yes? :-)

I wondered if the carrot might taste plain weird or perhaps a gratuitous addition only for the sake of including a vegetable. But Carrot & Fruit Oatmeal Slup is good, really good; the carrot pairs beautifully with pineapple. Hmmm, isn't there an old church-potluck salad with carrots and pineapple, maybe with marshmallows?

Is The Oatmeal "Cooked?"

The oatmeal isn't really cooked, at least not in the traditional sense, heat applied to a food. But it is cooked in the way ceviche is, with an acidic liquid (here, orange juice) applied to a food (here, old-fashioned oats). The orange juice softens the oats, absorbing the orange flavor and also the liquid itself, plumping the oats. The texture is a little different but you might not even realize that the oatmeal isn't cooked in the usual way we think of cooking.

" tasted WONDERFUL. Can't wait to make it again for breakfast tomorrow morning." ~ JenniferK

Just updated. First published on Day 313 way back in 2006!


Hands-on time: 5 minutes
Time to table: 30 minutes (or 4-6 hours or overnight, like with Swiss Muesli)
Serves 1, easily multiplied

1/4 cup oatmeal (old-fashioned or quick but not instant)
1/2 cup fresh-squeezed orange juice
1/2 carrot, grated or julienned
2 tablespoons canned pineapple with juice (about 1/4 an 8-ounce tin, be sure to get the pineapple in its own juice, tidbits or crushed)
A few raisins or currants
Pinch cinnamon
Pinch nutmeg (my favorite)

Mix all the ingredients and let rest from 30 minutes to several hours, until the juices soak into and moisten the oatmeal and carrots. Serve and enjoy!

PLAYING AROUND Try fooling around with fresh fruit, perhaps a few nuts. This is a great way to use up odds and ends in the pantry. Could you put this through a blender for an oatmeal smoothie? You bet.

PLAN AHEAD? So here's the thing. Timing's tricky, you might need to experiment with what works for you. At 30 minutes, I find it all a little raw. But after that, the mixture gets increasingly sweeter over time, the, um shall we say? sweet spot time-wise may well be between 4 and 6 hours.
GRATED vs JULIENNED Grated carrots have more surface area so will absorb the liquid more quickly, but to my eyes, the julienned carrots look prettier. Perhaps a mix, grated for mixing with the oats, a few julienned on top?
PINEAPPLE Crushed pineapple has almost the same texture as the end product here, that's fine, but I prefer the texture variation from pineapple tidbits.

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Still Hungry?

Oatmeal for Breakfast, So Many Recipes!

~ Baked Oatmeal with Pumpkin & Pears ~
~ Creamy Pumpkin Steel-Cut Oats ~
~ Pumpkin Granola ~
~ more breakfast recipes ~
from A Veggie Venture

~ Homemade Granola with Almonds & Apricots ~
~ Microwave Creamy Oatmeal with Peanut Butter ~
~ Creamy Oatmeal ~
~ Easy Baked Oatmeal with Apples & Walnuts ~
~ more oatmeal recipes ~
from Kitchen Parade, my food column

SEASONAL EATING: Mid Winter Across the Years

Wine, Beet & Fruit Salad so good that it’s Dessert Vegetable Coconut Curry with Shrimp Hearty Heart-Loving Muffins (<<< wonderful muffins!) Curried Carrots Cape Breton Cabbage Carrot & Fruit Oatmeal Slump Spiced Pumpkin Soup Armenian Tahini Bread Meyer Lemon Crème Fraîche Pasta with Broccoli Rabe Stir-Fried Brown Rice Butternut Squash Soup that Actually Tastes Like Butternut Squash Brussels Sprouts Recipes Roasted Eggplant Soup Best-Ever Lentil Salad (<<< this week's favorite! I make it again and again!)

Looking for healthy new ways to cook vegetables? A Veggie Venture is home to hundreds of super-organized quick, easy and healthful vegetable recipes and the famous asparagus-to-zucchini Alphabet of Vegetables. Join "veggie evangelist" Alanna Kellogg to explore the exciting world of common and not-so-common vegetables, seasonal to staples, savory to sweet, salads to sides, soups to supper, simple to special.

© Copyright Kitchen Parade
2006, 2018 & 2020 (repub)

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. I love this idea! Especially the night before prepping. Thanks.

  2. That looks delicious! But can oatmeal be eaten without cooking it first? I guess I'm a bit confused...

  3. It doesn't cook, exactly, it just softens. And it's truly delicious.

    The Swiss Muesli version soaks overnight in juice, this carrot version didn't seem to need that long, I left it on the counter for maybe 30 minutes, enough time to drink the first cup of coffee and read the paper!

  4. That's a really interesting adaptation - I'll have to give it a go.

  5. AnonymousJune 10, 2006

    I love reading the various recipes on your website. This is my first attempt at trying your recipes. Really enjoyed this carrot and fruit oatmeal slump. I let it soak for 30 minutes like suggested. Mine was still a bit watery on the side. The oatmeal didn't absorb all of the liquids, so my end product didn't look as pretty as your picture. But it tasted WONDERFUL. Can't wait to make it again for breakfast tomorrow morning. Thanks for a great one!

  6. Hi Jennifer - Thanks so much for taking the time to say! Glad the 'slump' worked even if a little watery. BTW I really really really love the Swiss Muesli. When I was in Switzerland a few years ago, I fell in love with that fruit-yogurt-oatmeal stuff.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna