Breakfast / British
Carrot Cake Breakfast Porridge
Finely grated carrot, raisins and warming spices turn a simple oat porridge into a cozy breakfast, finished with walnuts and maple syrup.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 10 minutes
- Cook
- 10 minutes
- Total
- 20 minutes
- Serves
- 2
Gather your ingredients
Everything you need.
Allergen notes
- Contains oats or oat products. Check labels and choose certified gluten-free products when needed; oats can still be an allergen.
- Contains tree nuts, including any nut milk or nut butter listed.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Place oats, oat milk, grated carrot, raisins, cinnamon, ginger and salt in a saucepan with 150 ml water.
Bring to a gentle simmer over medium heat, then reduce the heat.
Cook for 8–10 minutes, stirring often, until the oats and carrot are tender. Add water if needed.
Divide between bowls and finish with maple syrup and walnuts.
0 of 4 steps complete
A little kitchen know-how
- Finely grate the carrot so it softens during the short simmer.
Make it yours & keep it well
Replace walnuts with toasted pumpkin seeds for crunch without tree nuts.
Storage: Refrigerate for 3 days; loosen with water or oat milk while reheating.
Estimated nutrition per serving
370 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate for 3 days; loosen with water or oat milk while reheating.
Can I adapt this plant-based recipe?
Replace walnuts with toasted pumpkin seeds for crunch without tree nuts.
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