Porridge meets carrot cake! With juicy sultanas, warming spices, and naturally sweet grated carrots, a spoonful will have you reminiscing of a slice. A scrummy way to get in a serving of vegetables at breakfast.
Oats serve as a brilliant base for a nutritious breakfast. They’re budget friendly, accessible and easy to cook into a comforting, steaming bowl of porridge.
While there’s nothing wrong with a classic bowlful, this quick and easy carrot cake-inspired version is a tasty addition to the breakfast recipe repertoire!
As grated carrot is gently heated and cooked with the oats, nature sweetness is coaxed out. Add in juicy sultanas and warming spices, and your taste buds will (almost!) think its dessert time.
Ingredients & Kitchen Tips
To whip up a bowl of carrot cake porridge you’ll need the following ingredients:
Quick oats. This popular variety of oats have been rolled thin and often present in small pieces. This makes them cook fast and with a creamy smooth texture. Perfect for a speedy breakfast in the AM!
Grated carrots. There’s a decent ½ cup of grated carrot in each serving – one small or half a larger carrot should do the trick. Use the largest hole on a box grater.
Sultanas or raisins. A popular carrot cake ingredient that adds texture and natural sweetness into the mix. These different types of dried grapes have very similar nutritional profiles – they both offer a source of fibre, potassium and antioxidants. Use whichever is your preference or in the pantry.
Maple syrup. Sweet, caramel-like and with a complex maple flavour. The perfect addition to gently dial up the sweetness – but feel free to sub for runny honey or another sweetener.
Spices. To layer in flavour don’t forget warming cinnamon, plus a small pinch of either nutmeg, ginger and mixed spice. Choose your own ingredient adventure.
Your pick of milk, and what transform oats into porridge! Opt for whatever fits your dietary preference, and feel free to sub in some water (up to half).
Plain Yoghurt. This is mixed through right at the end for creaminess and a protein bump. Feel free to use a dairy (Greek is my favourite!) or plant yoghurt.
Salt. To intensify flavours and enhance sweetness. You only need a teeny tiny pinch! Adding salt at the beginning gives it time to migrate through the ingredients and work its magic.
Porridge aka oatmeal is a favourite brekkie in cooler months. It’s warming – from the inside out – while providing an array of valuable nutrients, like:
Dietary fibre. Oats are rich in beta-glucan, a type of dietary fibre with numerous benefits. Beta-glucan may help reduce LDL cholesterol (1), feed the good bugs in our gut (2), and slow digestion – keeping us full for longer (3)!
Carbs. As a rich source of carbohydrates, oats provide energy to burn. The fibre helps slow the release of this energy, meaning better blood sugar control (4). Think slow-burning logs on the fire!
Orange carrots are a great source of:
Beta-carotene, a plant pigment that can be converted to vitamin A in the body. Absorption of this nutrient is actually better when carrot are cooked (5), which we semi-do with this recipe.