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+ servings

Carrot Cake Porridge

Prep Time: 5 mins
Cook Time: 5 mins
Serving Size: 1
A picture of a bowl of carrot cake porridge topped with pecans, seeds and yoghurt.


  • 1 cup milk of choice
  • cup quick oats
  • ½ cup grated carrot
  • 1 Tbsp sultanas or raisins
  • Pinch of salt
  • ¼ tsp cinnamon
  • A very small pinch of either ginger, nutmeg or mixed spice
  • 1 tsp maple syrup
  • 2 Tbsp plain yoghurt (dairy or plant)
  • Optional garnishes: dollop of yoghurt, nuts, seeds...


  • Add milk, oats, grated carrot, sultanas or raisins, and salt into a saucepan. Bring to boil, then reduce to a simmer.
  • Add spices and maple syrup. Stir until thick and creamy - with quick oats this should take less than five minutes.
  • Remove from heat and mix in yoghurt.
  • Pour or spoon into a bowl. Top with garnishes if desired e.g. another dollop of yoghurt, a drizzle of maple syrup, nuts or seeds...