Recipes from a Vegan Gluten-Free Kitchen

Carrot Cake Porridge

I would definitely eat carrot cake for breakfast if I could. Instead, turning the same flavours into a healthy porridge that kick starts your veggie intake for the day is second best, surely? This breakfast always feels like I have made an effort but really it’s very easy to put together. The recipe below is for 1, so just double up all ingredients to serve 2.




Carrot Cake Porridge

January 21, 2018
: 1
: Easy


  • ½ cup of oats (45g)
  • 1 cup of dairy free milk (I used soya)
  • ½ cup of loosely packed carrots
  • ¼ teaspoon of cinnamon
  • ¼ cup of raisins
  • Toppings:
  • Coconut sugar
  • Maple syrup
  • Grated nutmeg
  • Walnuts
  • Sunflower seeds
  • Step 1 Place the oats and milk in a pan and slowly raise to a medium heat. Cook for a few minutes.
  • Step 2 Mix well and then add the grated carrot, cinnamon and raisins.
  • Step 3 Serve in a bowl and top with coconut sugar, walnuts, sunflower seeds, grated nutmeg and a drizzle of maple syrup.

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