Carrot Cake Porridge Recipe | Abel & Cole

Carrot Cake Porridge

Cooking time
Serves2 people
Carrot Cake Porridge

Have your cake and eat it with this wholesome breakfast version of the teatime favourite.

7 ratings


  • A handful of seeds, such as pumpkin, sunflower or sesame
  • A drizzle of honey or agave syrup
  • A pinch of ground cinnamon
  • A pinch of mixed spice
  • 1 mug of oats
  • 2 mugs of milk (we used almond drink but any will do)
  • 2 carrots, peeled and grated
  • A handful of walnuts halves, chopped

Prep: 10 mins | Cook: 15 mins

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1. Start by making the topping for your porridge: preheat your oven to 100°C/Fan 80°C/Gas ½ and line a baking tray with greaseproof paper. Add a handful of seeds to the tray. Drizzle over a little honey or agave syrup and dust with a pinch of cinnamon and mixed spice. Slide the seeds into the oven and bake for 10 mins. When they come out the oven they may be a little stuck together – just break them apart to scatter over your porridge. Set aside.
2. To make the porridge, tip the oats and milk into a pan and warm them gently over a low-medium heat for around 10 mins, stirring often, till thick. After 10 mins, add the grated carrots and chopped walnuts to the pan and stir well. Cook for another 2 mins to warm through.
3. Spoon the carrot cake porridge into two warm bowls and serve topped with the crunchy, baked seeds.
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