Food recipes

Carrot Cake Porridge

If you're looking for something a little different in the morning, try out this vegan carrot cake recipe. It's easy to make and super healthy.


If you’re wondering what to eat for breakfast, you’ve come to the right place! As an oat enthusiast, repeating the same porridge bowls can be a bore. I’m always on the lookout for breakfast inspiration whether it’s vegan recipes or porridge ideas.

Here’s one which can fit within your plant-based diet – Carrot Cake Porridge. It’s a healthy porridge breakfast I tweaked from The Body Coach (aka Joe Wicks).  It is simple and easy to make.

Instead of having carrot cake for breakfast, you can make your own healthy, vegan alternative.

Here’s how to make Carrot Cake Porridge for one…

Porridge Ingredients

Plant-based milk (coconut, nut, oat, soya) – volume depends on how creamy or thick you want it

Porridge oats – 3 tablespoons

Turmeric (ground) – ¼ teaspoon

Cinnamon (ground) – ¼ teaspoon

All Spice (ground) – ¼ teaspoon

Coconut yoghurt – 1 to 2 tablespoons

1 Carrot (grated)

1-2 Strawberries

Sunflower Seeds – handful

Porridge recipe

  1. Pour milk into saucepan on low heat
  2. Add 1/4 teaspoon of cinnamon, turmeric and all spice
  3. Add 1 grated carrot and allow to stew for 5 minutes
  4. Add 3 tablespoons of porridge oats
  5. Stir intermittently until cooked through
  6. Pour into serving bowl and top with dollop of coconut yoghurt, sliced strawberry and a scatter of seeds of your choice

Nutritional Value

It’s important to start the day right with a healthy breakfast. If you’re wondering what health benefits can come from a porridge like the Carrot Cake, read on to find out…


Fibre – contains a soluble fibre called Beta-Glucan which binds to cholesterol, lowering its levels, promoting healthy gut bacteria and slowing digestion making you feel fuller for longer.

Sugar – low in sugar and so can lower blood sugar levels.

Protein – major protein in oats is called avenin.

Vitamins & minerals – include manganese, iron, magnesium and zinc.


Almond Milk

Low calorie and cholesterol free.

Contains protein, fibre, vitamin E and magnesium.

Cashew Milk

Cholesterol and saturated fat free.

High in protein – depending on milk consistency.

Contains vitamins E and K.

Plant-based Protein

I try to get my protein from as many plant-based sources as possible. That’s why I opt for oatmeal or buckwheat porridge for breakfast and team it with a plant-based milk, which can also provide good fats.

Below are some options I would personally recommend:


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