Carrot Cake Porridge

June 25, 2014

Good morning, friends!

Today for Wednesday Breakfast Club I have another keenly adorned bowl of porridge to fill your morning. Sometimes I do want plain porridge, I swear. There are days when only rolled oats and creamy milk will do…maybe with a few nuts. But then there’s those days when I just GO nuts and want more. More flavour, more texture, more toppings… This was one of those more mornings.

Did you eat a lot of carrot cake growing up? I didn’t. Cream cheese frosting? Pfft, please, what even was that? Frosting to me meant powdered sugar + cocoa + warm water. When left to my own devices I’d make a tidy bowl of frosting for a snack. It’s apparently confession Wednesday, Mum and Dad. I would also steal the matches, light them and watch them burn. That’s not odd…

Anyway, perhaps my lack of carrot cake knowledge allows me to call this porridge assembly “carrot cake” without any sense of blasphemy. If you do feel this name to be misleading and misrepresenting of the popular cake that I now actually adore, why not throw a spoonful of cream cheese on top and we’ll call it even. That’d really light my fire.

Processed with VSCOcam with f2 preset


Carrot Cake Porridge

Serves 2

1 cup Rolled Oats
2 tablespoons Organic Sultanas (I prefer to go preservative-free when buying dried fruit)
1 & 1/2 cups Milk
1/2 cup Water
100g Carrots – I used 3 small (purple!) ones, which equates to ~1 cup grated carrot
A pinch of ground Cinnamon and Ginger (readers suggest mixed spice and nutmeg too – YES!)
2 tablespoons toasted, chopped Walnuts (or Sunflower Seeds, as I used today)
A drizzle of hulled Tahini and Pure Maple Syrup for toppings

1. In a small heavy based saucepan, soak the oats and sultanas in the milk for at least 15 minutes – 30 minutes (or even longer) is desirable, allowing for noticeably creamier porridge.
2. Add the water and cook your porridge over low-medium heat for ~15 minute, stirring every now and then, encouraging it to become nice and plump and soft and creamy. Add more milk or water if required and in the last few minutes of cooking add the grated carrot and spices, stirring to combine.
3. Meanwhile, heat a non-stick pan over low heat and gently toast your walnuts until golden.
4. Serve the porridge into bowls, topped with a drizzle of tahini and maple syrup to taste, plus the seeds and, if you desire, a sprinkle of sea salt.

What did you eat for breakfast today?

Heidi xo

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  • laurasmess June 25, 2014 at 1:21 pm

    This looks so delicious Heidi! Yes, I did actually eat a lot of carrot cake growing up… it was my mother’s favourite (she only made three cakes: carrot, spiced apple and lemon-glazed during my developing years. I am perpetually thankful now!). We normally ate it un-iced though, or with a drizzle of plain yoghurt icing which I rather adore. I love this wholesome carrot porridge. I’m a rather lazy porridge-er (as you can see from my Wednesday breakfast club link-up this morning – I couldn’t bear to miss another week but I woke up dastardly late. Banana and mulberries it was!) but I’m definitely keen to make this over the weekend. Beautiful xxx

    • Heidi June 25, 2014 at 5:22 pm

      Thanks, lovely! Your mum sounds like a gem. & I adored the look of your breakfast this morning anyway, you make it look so good even if rushed x

  • InTolerant Chef June 25, 2014 at 4:51 pm

    Definitely needs a dash of nutmeg to give it that true carrot cake flavour, but what a great idea indeed Heidi- yummo!

    • Heidi June 25, 2014 at 5:22 pm

      Nutmeg! Rebecca, you’re so good x

  • Millie l Add A Little June 25, 2014 at 5:21 pm

    This looks delicious, I’m always looking out for new oatmeal recipes!

    • Heidi June 25, 2014 at 5:22 pm

      Thanks, Millie! x

  • Felicity Curtain June 25, 2014 at 5:30 pm

    Your confessions made me laugh out loud! Hilarious. and yum too 🙂

    • Heidi June 26, 2014 at 8:05 am

      Haha, thanks Felicity 😛 x

  • Pippa June 26, 2014 at 7:35 am

    Yum!! I made this for breakfast this morning but added mixed spice, ground ginger and cinnamon and topped with Mayvers coconut peanut spread. SO GOOD!

    And I can’t believe how much quicker to make and creamier the porridge is if you soak the oats first, thanks for the tip 🙂

    • Heidi June 26, 2014 at 8:06 am

      Hey Pippa! Thank YOU so much, can’t believe I left out the pinches of cinnamon & ginger in the recipe. Mixed spice is a great idea too, I love that! & I know, right? Once you soak you can’t go back! x

  • Sarah June 27, 2014 at 1:09 pm

    Carrot Cake Oats always seem like such a ‘treat’ 🙂

    Must try with Tahini – I also like mine with some Lemon Yoghurt or Vanilla Bean Yoghurt. x

    • Heidi July 4, 2014 at 9:54 am

      Yoghurt on porridge is amazing, I’ve only recently discovered this! x

  • Cilla June 27, 2014 at 8:54 pm

    I will have to try that one out in the thermomix.
    Love this recipe xx

    • Heidi July 4, 2014 at 9:54 am

      Thank you 🙂 x

  • Hannah June 30, 2014 at 3:07 am

    Oh babe I still do that with matches.

    • Heidi July 4, 2014 at 9:54 am

      Hahaha love you x

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    this looks so beautifully put together! carrot cake is one of my faves, and i have a soft spot for oatmeal – so this combo looks divine! must try.

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      Thank you so much! It’s a great combination x

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    Heidi, can I just say that I love your approach to food. I am definitely going to try this. I eat porridge almost every morning and I never tire of it. And this recipe will be such interesting version. Another great way to incorporate more vegetables into my diet. Thanks for sharing!

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      Thank you, Carolyn, that’s really nice of you to say! It’s so great to get veg in at breakfast, hope you like it x

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