Carrot cake porridge (or oatmeal) is something that I knew I had to make as soon as I heard about it. I mean, who can resist guilt-free carrot cake, breakfast-style? A good carrot cake is one of my favourite desserts, but even though it contains all the goodness of carrots (and often dried fruit and walnuts) it is still loaded with sugar and wheat flour. Carrot cake porridge skips the “bad stuff” and only has the “good stuff”. Like I said – guilt-free!
It’s a really simple recipe too – definitely a bonus if you don’t have much time in the kitchen in the mornings! I’m going to experiment at making this an overnight oats recipe too, to save even more time in the morning. But for now – it’s as easy as a little grating and chopping then combining everything in a small saucepan to cook for 10 minutes.
This recipe uses no sugar, but gets its sweetness from the dried dates. Prunes or figs or sultanas could be substituted for a tasty, sweet addition too. A delicious vegan breakfast served with a green smoothie or fresh juice <3
- 1 cup rolled oats
- 1 cup water
- 1 cup rice milk
- ½ cup grated carrot
- 6 dried dates, chopped
- 2 tbs walnuts, chopped
- ¼ tsp turmeric
- ½ tsp ginger
- 1 tsp cinnamon
- Combine all ingredients in a small saucepan.
- Heat over a low heat.
- Simmer for 10 minutes or until oats are cooked through, stirring frequently.
- Serve immediately.
This recipe has been shared at Real Food Friday, Real Food Wednesdays and Virtual Vegan Linky Potluck.
Tell me below:
- Oatmeal, or porridge? (Is there even a difference, or is it two words for the same thing?)
- What is your favourite thing for breakfast?
- Do you prefer sweet or savoury for breakfast?