The dreamiest porridge bowl for anyone who loves carrot cake! Thick, creamy oats with a tangy yogurt topping and toasted pecans. Heaven in a bowl!
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.
It is super easy to prepare and takes mere minutes to cook – perfect if you’re like me and wake up starving! You will 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.
Carrot Cake Oats
The dreamiest porridge bowl for anyone who loves carrot cake! Thick, creamy oats with a tangy yogurt topping and toasted pecans. Heaven in a bowl!
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 1
Ingredients
- ½ cup gluten free oats
- ½ tsp ground cinnamon
- ½ tsp pure vanilla powder
- ¼ tsp ground nutmeg
- ⅛ tsp sea salt
- 1 cup almond milk
- 1 small carrot, peeled and finely grated
To serve
- 1 tbsp vanilla coconut yogurt (I used CO YO)
- ½ tsp lemon juice
- 1 tbsp pecans, roughly chopped and lightly toasted
- Sprinkle cinnamon
Instructions
- Place the oats, cinnamon, vanilla, nutmeg and salt in a small saucepan.
- Whisk together the milk and carrot and then stir into the saucepan with the oats. Simmer until the oats become thick and creamy, about 5 minutes, stirring frequently. If the porridge becomes too thick or stodgy stir in 1 tbsp milk at a time until you reach your desired consistency.
- Meanwhile, whisk together the yogurt and lemon juice.
- Serve the porridge in a bowl topped with the yogurt, chopped pecans and a sprinkle of cinnamon.
Notes
Variation: for a spicier porridge, switch the nutmeg for ground ginger.
This is my fav porridge recipe at the moment, so quick, full of the good stuff and super yummy! I took Charlotte’s tip of leaving the oats to soak overnight, so worth doing that.