This easy, healthy carrot cake porridge recipe combines gluten free oats, carrot and spices to make a healthy breakfast that tastes like dessert!
Are you a total sucker for anything “carrot cake”? It’s such a classic that it’s become a flavour of its own, morphing in to so many other different forms. Who would have thought that a simple bake based on a grated vegetable would inspire so many other delicious creations? The humble carrot cake has certainly stood the test of time, and I for one am hoping it sticks around for a while yet as I totally love it (my healthy carrot cake muffins are still one of my favourite sweet snacks).
If you are on team carrot cake, you will adore this simple, healthy carrot cake porridge. 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. 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!
I love to power up this oat porridge by also adding some additional protein while it’s cooking. Usually for me this is a whisked egg, which I rapidly stir into the porridge and cook for a few minutes until it’s all blended in. But to keep the recipe vegan friendly I sometimes swap this for a few tablespoons of plant-based protein powder. (Both suggestions are included in the recipe below as an optional add-in; you can also leave this element out).
UPDATE February 2017: I have had a few people contact me and let me know that another great substitute for the egg or the protein powder is half a mashed banana, which means the recipe will be kept vegan. As well as adding a nice texture, the banana also adds sweetness to the porridge so you can reduce or omit any other sweetener. I’ve tried it and it is really good! Also, you can use a whole cup of milk instead of half milk / half water, for a creamier result.
Healthy Carrot Cake Porridge
Ingredients
- 1/2 cup gluten free rolled oats (45 grams)
- 1 medium carrot, grated (1/2-3/4 cup)
- 2 tsp ground flaxseed
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1-2 tsp maple syrup or another preferred sweetener
- 1 tsp vanilla extract
- 1/2 cup almond milk (or milk of choice)
- 1/2 cup water
Instructions
- 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 a little extra water and/or almond 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 coconut yoghurt, blueberries and pumpkin seeds).
Notes
Nutrition
tasted like carrot cake AND its healthy. i think the macros were something like 23 grams protein, 368 calories
Thanks so much Zayna! I’ve popped the nutritional information into this post now if you were curious about that. The Nutrition Facts are for the porridge without the protein powder or the egg, so that will alter the macros.
Yum! Used LSA in place of the flaxseed, reduced the sweetener in the mix, but added a bit of coconut to the topping along with a bit of yoghurt,, berries, pumpkin seeds and some walnuts.
Hey! This looks delicious I definitely want to try it 🙂 quick question on the protein – do you just whisk the powder straight into the porridge whilst it’s cooking? Or do you dilute the powder first into milk / water? Also, is it ok to heat protein powder? Thank you 😊
Hi Rebecca, I tend to just stir it in towards the end of cooking, like in the last 30 seconds. It’s okay to heat the protein powder 🙂 You might need to add a splash more milk after you stir it in to get the right consistency. Hope you enjoy it!
Could this be made in advance?
Hi Jenn! Yes you can make this in advance and then just heat it up – sometimes I make a double batch and do that. It gets quite thick but you can just add a little extra milk 🙂
This combo was scrumptious! Lovely to look at as well as devour ??. We added some chopped banana, raisins & walnuts to the mix. Topped with Greek yogurt, it was all too yum…we’ll be making this again. p.s. added baby carrots & some milk to my NutraBullet to shred them easily.
Thanks for the great recipe!
Dear Rose, thank you so much for your kind words! I’m so glad to hear you enjoyed this recipe 🙂 and YUM to raisins and walnuts – what great additions and a lovely combo! Also, excellent idea to shred in the nutribullet. I’ve got one too and I’m definitely trying that!
Hi. We enjoyed this but without the egg felt it lacked a bit of body and sweetness. Next time we’ll try with milk only, no water. Also used chia rather than flax. Thanks 🙂
Hi David! Thank you very much for taking the time to leave the considered feedback, I really appreciate it. I’ve had a few other people make this recipe egg-free and they’ve reported that adding in half a mashed banana helps to add some extra oomph and sweetness to an egg-free version. If you’re keen to try this recipe again, perhaps try this? (I think a few tablespoons apple or pear puree would work too). I might add an extra note in the recipe about this! Thanks again 🙂
This look delicious! I am featuring it tonight on Savoring Saturdays. Can’t wait to see what you share this week!
Thank you so much Elle! It is truly one of my favourite ways to have porridge, and I am so flattered to be featured 🙂
This looks so yummy! I love all things carrot cake. Love the berries on top too. Thanks so much for sharing this with us at Savoring Saturdays! I’ll be featuring your recipe this later today.
As always, thank you a huge bunch Emily! So happy to be part of the linkup! Carrot cake and berries for breakfast is just the best 🙂
Yep, I’m a carrot cake sucker, too. 😉 This sounds like a delicious way to start your day! Thank you for sharing it with us at Savoring Saturdays!
Carrot cake will always have a place in my heart 🙂 Thank you Raia!
This porridge looks so lovely! I love anything with oats and almond milk for breakfast. Pinning!
Thank you so much, Lauren! I adore this porridge, it’s one of my favourite warming breakfasts. What did we do before almond milk?!? 🙂
Yum! I like the idea of getting in that carrot at breakfast time. I was recently able to reintroduce oats to my diet, so I’ve been all about oatmeal for breakfast!
I love the idea of getting some veggies in to my first meal of the day too Joyce 🙂 You just feel like you’re off to such a good start. I’m glad to hear you can have oats again, they’re such an easy meal!
Im SWOONING over this porridge perfection! Carrot cake + oatmeal sounds soooo good right now!
Hahaha thank you Bethany, I also tend to swoon over food so I know exactly what you mean 🙂 I love, love this porridge, it is SO good and always tastes like a treat!
This is absolutely stunning!! I adore carrot cake so will definitely be giving this a go
Thank you so much Lauren 🙂 Carrot cake everything is delicious and I love being able to have it for breakfast!