These carrot cake oats are next level delicious and nutritious! It’s a super easy recipe to prepare and takes mere minutes to cook – perfect if you’re like me and wake up starving! You’ll save time if you prep the ingredients night before. I actually think you get a creamier porridge if you leave the oats to soak overnight. This will easily become your new favourite breakfast.
Who says you can’t enjoy carrot cake for breakfast?!
They say the healthiest thing about carrot cake is the name. Not so for this breakfast recipe! It’s a killer combo: thick and creamy oats, gently spiced with cinnamon and nutmeg, infused with grated carrot and topped with a naturally sweet and tangy yogurt ‘frosting’. This porridge bowl is healthy and irresistible. And bonus, you sneak a portion of veggies into your porridge!
Carrot cake oats ingredients
- Rolled oats: I like chunky oats for porridge and always choose gluten-free. Make sure you get gluten-free if you’re following a gluten-free diet, because although oats are gluten-free they easily get contaminated.
- Cinnamon and nutmeg: Classic carrot cake spices that bring a gentle warmth to this porridge.
- Sea salt: A tiny pinch to balance out the flavours.
- Vanilla extract: Use pure vanilla extract rather than vanilla flavouring.
- Eggs: Read why these are important below.
- Milk: I used almond milk but feel free to use your favourite milk for this recipe (either dairy or plant). If you’re using a plant milk, remember to look for a brand with minimal ingredients (ideally just two – the nut/grain and water!), avoiding sunflower oil, emulsifiers and sweeteners. If you’re using dairy, then go for organic, full fat if possible.
- Carrot: Just one small carrot, finely grated. Because this is carrot cake porridge!
- Toppings: Vanilla coconut yoghurt with a squeeze of fresh lemon (to make the ‘frosting’), chopped pecans and a dusting of cinnamon provide the finishing touches.
Why does this porridge include eggs?
I explain why I add eggs to porridge in this recipe post – so go check it out. In short, eggs are nutrient-dense and packed with protein. Porridge on its own, made from just oats and milk (especially plant milk) simply doesn’t contain enough protein to keep us going all morning. It can actually spike blood sugar significantly because it’s mostly carbohydrates (starches and fibre). And, aside from making us feel rubbish (headaches, irritability, tiredness, and sugar or coffee cravings), blood-sugar spikes aren’t great for fertility. So adding eggs is a great way to keep enjoying porridge for breakfast – and we definitely want to do that because it’s delicious!
What if I don’t eat eggs?
If you don’t eat eggs then I recommend adding a scoop of high-quality protein powder to your oats. If you’re vegan then I recommend Nuzest Clean Lean Protein. Or if you’re not vegan, then Ancient + Brave True Collagen Powder is my top choice.
How to make carrot cake oats
Make this delicious porridge recipe in three easy steps:
- Combine: Place the oats, cinnamon, vanilla, nutmeg, salt, milk, eggs and carrot in a small saucepan and whisk to combine.
- Cook: Place the pan over a medium heat and cook, whisking occasionally, for 4-5 minutes, or until the oats are thick and creamy. Meanwhile, place the yoghurt and lemon juice in a small bowl and whisk to combine.
- Serve: Spoon the oats into a serving bowl and top with the yoghurt. Sprinkle with pecans and dust with cinnamon to serve.
More porridge recipes to try
More breakfast recipes to try
- Breakfast egg muffins
- Spring vegetable shakshuka
- Sweet breakfast omelette
- Green goddess dressing
I hope you enjoy this carrot cake oats recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
Carrot Cake Oats
- 50 g gluten free oats
- ½ tsp ground cinnamon plus extra for dusting
- ½ tsp pure vanilla extract
- ¼ tsp ground nutmeg
- ⅛ tsp sea salt
- 125 ml almond milk or milk of your choice
- 2 large free-range eggs beaten
- 1 small carrot peeled and finely grated
- 1 tbsp vanilla coconut yogurt
- ½ tsp lemon juice
- 1 tbsp pecans roughly chopped
- Place the oats, cinnamon, vanilla, nutmeg, salt, milk, eggs and carrot in a small saucepan and whisk to combine.
- Cook over a medium heat, whisking occasionally, for 4-5 minutes, or until the oats are thick and creamy. Meanwhile, place the yoghurt and lemon juice in a small bowl and whisk to combine.
- Spoon the oats into a serving bowl and top with the yoghurt. Sprinkle with pecans and dust with cinnamon to serve.
- If the porridge becomes too thick or stodgy add extra milk 1 tablespoon at a time until you reach your desired consistency.