Day 313: Carrot & Fruit Oatmeal Slump ♥

Carrot & Fruit Oatmeal Slump, another healthy vegan breakfast ♥ A Veggie Venture
graphic button small size size 10 A simple, satisfying breakfast, a takeoff on the wonderful Swiss Muesli I fell in love with in Switzerland. Not just vegan, Vegan Done Real. Naturally Gluten Free. graphic button small size size 10

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 paired beautifully with pineapple. Hmmm, isn't there an old church-potluck salad with carrots and pineapple, maybe with marshmallows?

graphic button small size size 10 " tasted WONDERFUL. Can't wait to make it again for breakfast tomorrow morning." ~ JenniferK


Hands-on time: 5 minutes
Time to table: 30 minutes (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 Next time, I'll fool 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?


~ 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 ~
~ Almost-Chewy Creamy Oatmeal ~
~ Easy Baked Oatmeal with Apples & Walnuts ~
~ more oatmeal recipes ~
from Kitchen Parade, my food column


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!)

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

© Copyright Kitchen Parade 2006 & 2018

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. Jennifer K.June 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