Carrot Cake Porridge

Misleading name alert:  there is no cake in this porridge.

It’s no secret that I like a fancy breakfast, and this is one that does the job quite nicely – it feels fancier than my usual apricot porridge, but it isn’t a pastry-based, guilt-inducing calorie-fest.  The overnight soaking means than the carrot isn’t crisp at all, it’s moist and soft like in a carrot cake.  The raisins, walnuts and spice lend a little authenticity to the “carrot cake” claim, but can be adapted to your own taste.

Carrot Cake Porridge

Serves 1


1/2 cup oats

handful grated carrot

handful raisins

1 cup non-dairy milk

few walnuts

pinch mixed spice or cinnamon


1.  The night before, put the oats, carrot and raisins in some tupperware.

2.  Pour the milk over.  Leave in the fridge overnight.

3.  In the morning, take it out of the fridge and stick it in a pan.  Sprinkle in the walnuts and spice, as much as you like, and heat through gently for a few minutes.  You might want to add more milk, depending on your preferred consistency – I like as little as possible in mine.

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