An easy, healthy carrot cake porridge with wholegrain rolled oats, grated carrot and delicious spices. This simple oatmeal recipe makes a nutritious and satisfying breakfast that tastes amazing! You can adapt this recipe to be wheat free, nut free, dairy free and plant based as needed.
Published April 2016 | Reviewed and updated August 2023
Are you a total sucker for anything “carrot cake”? It’s such a classic that it’s become a flavour of its own, morphing into so many other different forms. If you are on team carrot cake, you will adore this simple, healthy carrot cake porridge.
- Boost your vegetable intake at breakfast. With the overwhelming majority of us not getting in enough vegetables each day, this is a serious win right here. You can still enjoy a delicious sweet bowl of porridge AND get a decent serve of veg (we’re talking more than a garnish here).
- One pot, no fuss breakfast recipe. Pop everything into the saucepan – heck, you can even grate the carrot directly in there if you want, cook and voila. Eat it right from the saucepan too! This oatmeal is quick and easy.
- Allergy friendly and high protein adaptations. This is a flexible healthy porridge recipe that caters to different dietary requirements. The recipe can be made free from wheat, nuts and dairy (it’s vegan friendly). I’ve also popped in some options for adding extra protein for a higher protein breakfast option.
The combination of wholegrain rolled oats, grated carrot and flaxseed is a fibre-rich, nourishing combination that’s great for your body. Add the spices and it becomes such a tasty combination, too!
- Rolled oats. I much prefer the thicker, more hearty texture of rolled oats in this recipe rather than quick oats, they cook to the perfect consistency with the carrot.
- Carrot. Ah, kind of an essential ingredient here! One small carrot – or half a large one – is all you need.
- Ground flaxseed. Additional healthy fats and fibre plus it adds to the thick and satisfying texture of the porridge as the flaxseed swells and absorbs liquid. This can be swapped for chia seeds.
- Cinnamon. The quintessential spice required for that carrot cake effect, don’t forget to use some ground cinnamon powder in your oats.
- Vanilla. Vanilla extract (either in liquid, paste or powder form, whatever works) is the other essential flavouring needed for a beautiful bowl of carrot cake porridge.
- Nutmeg. This is a strong spice so be sure to only use a tiny pinch, but a touch of ground nutmeg powder definitely adds to the aroma, flavour and overall carrot cake experience.
- Milk of choice. Carrot cake oatmeal can be made with any milk you prefer such as cows milk, soy milk, almond milk or coconut milk. Choose what works best for you.
- Maple syrup or honey. For a little bit of sweetness use maple syrup or honey. Half of a mashed banana also works well.
See the recipe card for ingredient quantities.
Don’t forget about adding some delicious toppings like thick Greek yoghurt (it’s giving cream cheese vibes?), crunchy nuts or seeds and some berries, too. I recommend using some crushed walnuts in keeping with the carrot cake theme!
I love to power up this oat porridge by also adding some additional protein while it’s cooking. Two options that I recommend:
- Add an egg while cooking. Whisk an egg, then rapidly stir into the porridge and cook for a few minutes until it’s all blended in.
- Stir in a scoop of protein powder towards the end of the cooking process. I recommend vanilla or unflavoured protein powder. To keep the recipe plant based you can use a vegan protein like pea, brown rice or hemp seed protein powder.
All of the satisfying deliciousness of a slice of carrot cake, easily thrown together in a pot on the stove and cooked quickly into a creamy, warming breakfast!
Yes, you could make this recipe one or two days in advance and reheat it on the stove or in the microwave. However, it will probably be very thick, so you’ll need to add some more milk to thin out the porridge again. If you are making this porridge in advance, do not add the toppings until you serve it.
This oatmeal recipe is absolutely so nutritious and not the same as eating a piece of cake. It’s just oats, seeds, carrot, milk and spices! While we’re talking about this, I also want to say that personally, I believe you should be making some room in your life for the real deal carrot cake too. This isn’t a recipe designed to substitute in for actual cake – it’s just a play on a yummy flavour combo that I like.
If you make this recipe let me know what you think in the comments below, or take a snap and tag me on Instagram!
- 1/2 cup rolled oats (45 grams)
- 1 small carrot grated (1/2-3/4 cup) – or use half a large carrot
- 2 tsp ground flaxseed
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 2 tsp maple syrup or another preferred sweetener
- 1 tsp vanilla extract
- 1/2 cup soy milk or other preferred milk – plus some extra if needed while cooking the porridge
- 1/2 cup water
- Grate the carrot and pop in to a small saucepan together with the rolled oats, flaxseed, sweetener and spices. Pour in the almond milk, water and vanilla extract. Stir everything together.
- Bring the mixture to a boil then reduce the heat to a low simmer. Cook, stirring occasionally, for 7-10 minutes, or until the porridges reaches your preferred consistency. Add extra milk to thin the porridge out as it's cooking, if needed.
- If you’d like to add some additional protein, while the porridge is cooking, simply add in a whisked egg or a few tablespoons of your preferred protein powder. If you’re adding the egg, make sure to stir briskly so the egg becomes completely incorporated in to the porridge.
- Serve the porridge piping hot with a sprinkle of extra cinnamon and toppings of your choice (pictured is a topping of yoghurt, blueberries, walnuts and pumpkin seeds).