Breakfast made better

April 28, 2020

Give your breakfast a makeover with this #RRChomechef recipe!

With our new reality of working and learning at home due to the COVID-19 pandemic, we are tapping into the RRC spirit of innovation to bring you culinary and hospitality inspiration with our Hospitality at Home video series.

Get out of your breakfast rut with this “totally oat-rageous” recipe! Rarely do we get to pair a popular dessert with breakfast, but today you can do just that. Try out RRC Instructor Chef Gordon Bailey’s carrot cake oats recipe to take the best meal of the day to a whole new level.

Carrot Cake Oats

by Chef Gordon Bailey


2 ½ cups water
1 pinch of salt
1 cup large flake oats
1 cup shredded carrots
¼ cup raisins
1 tsp cinnamon
½ tsp nutmeg
¼ clove
2 tbsp honey (or sweetener of your choice!)


Bring water to a simmer. Add salt and oats, then stir for 30 seconds. Add shredded carrot and stir for another 30 seconds. Add the raisins, and cook for an additional minute, continuing to stir. Add the cinnamon, nutmeg, and clove, and stir to incorporate. Add sweetener of your choice (e.g. honey, brown sugar, maple syrup, etc.,), stirring frequently for 4-5 minutes until completely cooked. Place in your favourite breakfast bowl and top with a crunchy granola (again, your choice!). Enjoy!

Leftover oats can be refrigerated and then heated in either a microwave or on the stove-top for future cravings. Remember: get creative and add in fun, personalized ingredients of your choice to make breakfast time memorable.

You can find the full video of the method up on our Instagram. Follow along and post your own recipes! Tag us @redrivercollege and use the hashtag #RRChomechef.