Learn how to make some delicious, flavoursome carrot cake porridge. This porridge is vegan friendly and free from gluten made from grated carrots, oats, nut butter, plant based milk, spices, vanilla, raisins, walnuts and sweetened with maple syrup.
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If you're a big fan of carrot cake then this porridge is about to be your new breakfast. Its about time for you to step your breakfast game with something different.
This porridge is perfect for anyone wants that rush of spice infused sweetness without the associated guilt.
You get all the flavours of carrot cake with an optimal boost of vegetables (carrot) to help meet your daily allowance along with some high fibre oats.
This a great way to start your day with a balance of goodness that will keep you satisfied until noon.
The ingredients you will need
- Oats - Rolled or instant oats can be used for this recipe.
- Carrots - Make sure that you are using grated carrots.
- Chopped walnuts/raisins - To give the porridge a more carrot cake feel to it.
- Almond milk - A neutral tasting plant based milk is ideal so it doesn't taste too overpowering.
- Maple syrup - For sweetening the porridge.
- Water - Used for making the porridge, so it's not too creamy.
- Almond butter - This really brings out the flavour of the spices, orange extract and the carrot.
- Orange extract/cinnamon/nutmeg/ginger/pink salt - These ingredients helps to enhance the taste of the porridge.
The steps
- In a medium sized bowl, add the plant based milk along with the water and bring to the boil.
- Once boiled, reduce the heat to medium and pour the oats into the saucepan while continuously stirring so the oats don't clump together.
- Stir in the almond butter, carrots and raisins.
- Continue to cook for 5-7 minutes (rolled oats will take 10-15 minutes) stirring frequently to avoid sticking (if the porridge starts to thicken add a splash of water).
- Stir in the orange extract, cinnamon, nutmeg, ginger and pink salt.
- Sweeten to taste with maple syrup.
- Serve and sprinkle with additional raisins and chopped walnuts.
Notes and tips
- If the porridge starts to thicken too much then simply add some milk/water.
- Oats are gluten free however if you are sensitive to trace then purchase oats that are labelled "gluten free".
- Peanut butter can be used in place of almond butter.
- You can use another sweetener such as agave, coconut nectar etc.. if you wish.
- Any leftovers can to stored in an airtight container for up to 2 days.
- For a thicker consistency feel free to use my Vegan Condensed Milk instead.
- Use a non-stick saucepan to avoid excess sticking.
More porridge recipes to try
- Sago Porridge
- Peanut Butter Porridge
- Jamaican Oats Porridge
- Chocolate Coconut Porridge
- Jamaican Rice Porridge
- Jamaican Pumpkin Porridge
- Jamaican Sweet Potato Porridge Recipe
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Carrot Cake Porridge (Vegan)
Equipment
- medium saucepan
- whisk
- measuring jug
Ingredients
- 2½ cups plant based milk (590ml)
- ½ cup water (118ml)
- 1 cup oats (80g)(quick or rolled)
- 3 tablespoon almond butter
- 1 cup carrot (128g) grated
- ⅓ cup raisins (48g)
- 1 tablespoon orange extract
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ⅛ teaspoon pink salt
- maple syrup to taste
For the topping
- additional chopped walnuts and raisins
Instructions
- In a medium sized bowl, add the plant based milk along with the water and bring to the boil.
- Once boiled, reduce the heat to medium and pour the oats into the saucepan while continuously stirring so the oats don't clump together.
- Stir in the almond butter, carrots and raisins.
- Continue to cook for 5-7 minutes (rolled oats will take 10-15 minutes) stirring frequently to avoid sticking (if the porridge starts to thicken add a splash of water).
- Stir in the orange extract, cinnamon, nutmeg, ginger and pink salt.
- Sweeten to taste with maple syrup.Serve and sprinkle with additional raisins and chopped walnuts.
Video
Notes
-
- If the porridge starts to thicken too much then simply add some milk/water.
-
- Oats are gluten free however if you are sensitive to trace then purchase oats that are labelled "gluten free".
- Peanut butter can be used in place of almond butter.
-
-
- Any leftovers can to stored in an airtight container for up to 2 days.
-
- For a thicker consistency feel free to use my Vegan Condensed Milk instead.
-
- Use a non-stick saucepan to avoid excess sticking.
Vanessa says
Looks delicious. I canโt find orange extract- could I do some orange zest here instead? Thinking of adding some vegan vanilla protein powder in as well. Cheers!