Want to feel like you're eating cake for breakfast without the calories?! This Carrot Cake Porridge is a yummy and nutritious breakfast. It's simple and fast to make, and packed with goodness. Plus it will fuel you and fill you up ready for the day ahead.
What's great about this recipe
- It is quick and easy to make, it will only take around 15 minutes to prepare
- It is a great way to sneak some vegetables into your breakfast (or your kid's breakfast!) without any strong vegetable taste
- It's refined sugar free
- You can easily make it vegan
- You feel like you're eating cake for breakfast!
What you will need
- Porridge oats - you need to use standard porridge oats to make this porridge. They are also know as instant or rolled oats
- Carrot - as long as your carrot has been washed, you don't even need to peel it! Just grate it straight into the porridge using a cheese grater
- Cinnamon - as well as providing delicious flavour, cinnamon is known to lower blood sugar
- Nutmeg - this is optional but it adds some yummy flavour
- Maple syrup - or any other natural sweetener like honey, agave nectar, date syrup or coconut sugar
- Raisins - you could also use sultanas, dried cranberries or even chopped dried apricots
- Milk - any kind of milk can be used. My favourite is almond milk, but you can use oat, coconut, soy or cow's milk
- Pecans - these are optional, but I love them sprinkled on top of the porridge. You could also use walnuts or almonds
How to make Carrot Cake Porridge
In a pan or pot, mix together the oats, grated carrot, raisins, cinnamon, nutmeg and salt. Add the milk and maple syrup and stir together. Place on a low heat and simmer gently, while stirring regularly, until the oats have absorbed most of the milk and are soft.
What can you serve the porridge with?
- You can sprinkle some chopped pecans, or other chopped nuts on top
- Add extra raisins, other dried fruit or some coconut flakes
- Dollop some yoghurt on top
- Add an extra drizzle of maple syrup, or another sweetener, if you like it sweet!
- Sprinkle some seeds on top like flaxseeds (also known as linseeds) or chia seeds
Can the porridge be made in the microwave?
Yes! Put all of the ingredients in a large microwave safe bowl and microwave for a few minutes. Different microwaves have different levels of heating strength, so keep an eye on it if it's the first time you've made porridge in the microwave. I'd also recommend using a deep sided bowl as porridge has a habit of spilling over the sides of shallower bowls.
Can this recipe be made vegan?
Yes! Simply use a plant based milk to make the porridge, such as almond, soy, coconut or oat milk. You will also need to avoid using honey as a sweetener.
Can this recipe be made in advance?
Porridge is best eaten when it is freshly made, however you can reheat it if needed. You will need to add some extra milk or water as it will thicken up when it cools.
The best way to make this recipe in advance is to make it as overnight oats. Just put all of the ingredients into a tub and mix together, put the lid on the tub and place in the fridge. The next morning, you can warm up the porridge up if you like, or eat it cold.
More tips for making Carrot Cake Porridge:
- This recipe serves two. If you are making it for one, simply halve the amount of ingredients
- If you like your porridge a thinner consistency, feel free to add extra milk
Recommended equipment & ingredients*
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting Kat's Veg Kitchen!
Carrot Cake Porridge
For the porridge
- 100 g Porridge oats
- 1 tsp Ground cinnamon
- ¼ tsp Ground nutmeg
- 1 Medium carrot grated, approx 70g
- 50 g Raisins or sultanas
- 2 tbsp Maple syrup more or less to taste
- A pinch of salt
- 400 ml Milk cow's or plant milk
- 1 tbsp Chopped pecans optional
- Weigh the porridge oats directly into a medium sized pan or pot
- Add the cinnamon, nutmeg, raisins and salt. Then grate the carrot into the pan and mix everything together
- Add the milk and maple syrup, then place the pan on the hob over a low heat
- Heat the porridge gently, and stir it regularly until the oats have softened and absorbed most of the milk, and the mixture is steaming
- Remove from the heat and divide into bowls, top with the pecans or your favourite toppings
- Enjoy immediately!
Leave a Reply