Carrot Cake Oats

Matte Black Bowls
by Matte Black Bowls
1 Person
15 min

One of my go to and all time favourite porridge combinations is carrot cake oats. A lot of people find the idea of adding carrots into your breakfast odd when they see me do it, but I love the texture and flavours it adds – as well as squeezing a portion of veg and more fibre into the first meal of the day. I like to add extra spices in, but you can pick and choose what you want – and experiment with other flavours and textures too. This is so warming, especially as the weather is getting colder at the moment - cosy & autumnal!

Experiment with your toppings

Oats are so versatile

It also works as a baked recipe!

Recipe details
  • 1  Person
  • Prep time: 5 Minutes Cook time: 10 Minutes Total time: 15 min
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  • 50g Oats
  • 300ml milk (dairy or non-dairy) – or use 50;50 milk and water
  • 80g grated carrots
  • Handful of raisins
  • 1 TSP Cinnamon
  • 1 TBSP Honey
  • 1 TSP Mixed Spice (or ginger, or nutmeg) optional
  • 1/2 TSP Orange Zest optional
  • Toppings: Yoghurt, Peanut Butter, Chopped Dates, Granola.

Soak the oats in 100ml of milk or water for around 15-30 minutes if you have time, no worries if not.
Add the oats, 200ml of the milk, cinnamon, mixed spice orange zest, and grated carrots to a non-stick pan over a low heat. Stir occasionally for 5-10 minutes, adding more liquid as you feel necessary.*
Add the raisins and honey and continue to cook for another 5 minutes making sure it doesn’t dry out or stick to the bottom.
When its ready, spoon into a bowl and experiment with adding whatever toppings you feel like. I used a spoonful of yoghurt, a chopped date, sprinkled some chia seeds and cacao nibs, then drizzled some peanut butter over.
  • If you find the carrot texture still too crunchy for your own liking, you can add the grated carrots for an extra 5 minutes in 100ml of water or milk before adding the rest of the ingredients.
Matte Black Bowls
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