Vegan Carrot Cake Porridge

Carrot cake porridge in a bowl topped with yoghurt, walnuts and grated carrot.

Vegan Carrot Cake Porridge

Carrot cake porridge (or oatmeal) is like having dessert for breakfast! Grated carrot and apple, along with the cinnamon and nutmeg, make a bowlful of oats into a delicious, hearty and comforting breakfast.

Course Breakfast

Cuisine British

Diet Vegan

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 346kcal

Author Jess & Dan

Ingredients

2 cups rolled oats
4 cups almond milk – or other plant milk
1 apple – grated
250 g carrot – roughly 1 carrot, grated
2 tablespoon maple syrup
2 teaspoon cinnamon powder
1 teaspoon nutmeg powder
4 tablespoon raisins
2 tablespoon walnuts – chopped

Metric - US Customary

Instructions

Combine the oats and milk in a saucepan and cook over a high heat, stirring continuously, until the mixture simmers.
2 cups rolled oats, 4 cups almond milk
Add the nutmeg, cinnamon, carrot, apple, maple syrup and raisins.
1 apple, 250 g carrot, 2 tablespoon maple syrup, 2 teaspoon cinnamon powder, 1 teaspoon nutmeg powder, 4 tablespoon raisins
Keep over a gentle simmer and keep stirring. When the mix is a little runnier than you like your porridge, remove it from the heat – it will continue to cook from the residual heat so it will thicken up more in the bowl.
Serve and top with the walnuts, extra almond milk, raisins or even coconut yoghurt if desired.
2 tablespoon walnuts

Notes

Almond milk can be substituted for any other unsweetened non-dairy milk.
Pink lady is our favourite choice of sweet apple, but use whatever apple you like.
Maple syrup can be substituted for agave syrup, date syrup or another natural sweetener.
Pecans make another great topping choice, instead of walnuts.
This porridge will keep well in the fridge for upto 3 days and can be reheated on the stove or in the microwave with a splash of extra milk.

Nutrition