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!

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.

Print Recipe
5 from 2 votes

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
Course: Breakfast
Keyword: oat bowl, porridge, quick and easy
Servings: 1
Author: Charlotte | The Fertility Kitchen


  • ½ cup gluten free oats
  • ½ tsp ground cinnamon
  • ½ tsp pure vanilla powder
  • ¼ tsp ground nutmeg
  • 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


  • 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.


Variation: for a spicier porridge, switch the nutmeg for ground ginger.

comments +

  1. Kellie says:

    5 stars
    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.

  2. Catherine Lovell says:

    5 stars
    This is super yummy, and very easy to make! I add in a beaten egg and my vanilla protein powder too for extra goodness. The natural yoghurt mixed with lemon on top adds a different element to the dish too which I really enjoy!

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