Healthy carrot cake porridge in blue bowl with blueberries and pumpkin seeds

Healthy Carrot Cake Porridge

This easy, healthy carrot cake porridge recipe combines gluten free oats, carrot and spices to make a healthy breakfast that tastes like dessert!

Course Breakfast
Categories dairy free, gluten free, nut free, vegan, vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 bowl


  • 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

Protein Options

  • 1 egg whisked
  • 2 tbsp protein powder of choice


  1. 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.

  2. 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.

  3. 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.

  4. 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).

Recipe Notes

*If you don’t have any ground flaxseed, you can leave this out or substitute in a teaspoon or two of chia seeds instead.