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Carrot cake porridge




Who doesn't love carrot cake? Adding veggies into your breakfast is a great way to help you reach your 5 a day and increases that all important fibre. I love this recipe, it's tasty, warming and packed with nutrients. I love to top mine with pumpkin seeds, chia seeds and berries. This is a nutritious and balanced breakfast rich in beta-carotene, B vitamins, potassium zinc, magnesium, calcium, antioxidants and omega-3.


  • 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 sweetener of your


  • 1 tsp vanilla extract

  • 1/2 cup almond milk (or milk of


  • 1/2 cup water

  • 1 egg or 1 scoop of protein


  • Top with whatever you fancy, I like adding 1-2 tbsp pumpkin seeds/chia seeds/flax seeds and some berries.


  • Place the carrot, oats, and milk in a small pan over medium heat and bring to a boil.

  • Reduce to a simmer and stir for 3-4 minutes until liquid is almost absorbed.

  • Add egg white or protein powder if using, and whisk quickly until thick and creamy. Add the sweetener, vanilla, cinnamon, and nutmeg.

  • Stir until combined and remove from the heat.

  • Top with your choice of toppings

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