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Carrot Cake Morning Porridge

15 min
2-4

This Carrot Cake Morning Porridge is a fun take on an old classic. With all the sweet and spicy flavours of carrot cake, this healthy breakfast bowl tastes a little like dessert! It will keep you fuelled throughout the morning and rest assured the kids will love this one too! It takes only moments to make, you can even do a batch big enough to reheat a few days in a row.

Photo by Oat Pantry

Ingredients

Porridge

  • 1 apple grated
  • 1 carrot grated
  • 1/4 inch piece of ginger grated
  • 1 teaspoon of coconut oil
  • 2 cups of oats
  • 1/2 cup of quinoa flakes (rolled quinoa)
  • 1 cup of almond or coconut milk
  • 1/2 teaspoon cinnamon
  • 1 teaspoon of coconut sugar

Topping

  • 1 teaspoon of Linseed (flax seeds)
  • 1 teaspoon of almond flakes
  • 1 teaspoon of sesame seeds
  • 1 teaspoon of raisins
  • 1 teaspoon of sunflower seeds

Optional: Carrots and stewed apple

Methods

  1. For the porridge, start by grating the apple, carrot and ginger and then set aside.
  2. In a medium size saucepan, heat the coconut oil and add the oats and quinoa flakes. Stir for a minute and then add the almond or coconut milk.
  3. Allow this to simmer gently for a few minutes while the oats and quinoa flakes soften, then add the apple, carrot and ginger.
  4. Stir well and continue to simmer gently for another minute and then add the cinnamon and coconut sugar.
  5. You can add more milk depending on how you like the consistency of your porridge!
  6. When the porridge is cooked to your liking, transfer it into two bowls and scatter the toppings evenly upon the two.
  7. If you like your porridge a little sweeter you can also drizzle some honey or maple syrup over the top.
  8. Enjoy!
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