Carrot cake porridge

Love carrot cake? Prepare to fall hard for this gently-spiced porridge, with my twist on a cream cheese and pecan frosting.

For those times when you don’t fancy making yet another carrot cake, this is the next best way to use up leftover carrots.

Grate a big bunch ready for the week ahead and then capture the flavours of a traditional carrot cake in your morning bowl of porridge by combining them with raisins, spices and pecans.

A cream cheese frosting doesn’t really work on porridge, so you’ll have to make do with a dollop of Greek yoghurt instead!

How To Make Carrot Cake Porridge

• Chef Catling’s recipe notes
• Recipe: Carrot cake porridge
• Frequently asked questions

Tips & Notes To Know

• Classic carrot cake spices: I’m obsessed with cinnamon, but combining it with ground nutmeg and a pinch of mixed spice captures the flavour of an actual carrot cake.
• Grate the carrot finely: No one wants great big chunks of carrot for breakfast; this isn’t a bolognese we’re making. Use a microplane grater so the carrot softens quickly and blends smoothly into the oats.
• Get the cake effect: Topping the porridge with toasted pecans and a swirl of Greek Yoghurt will earn you presentation points. Blueberries and mixed seeds are optional, but help to boost the nutritional content.

Carrot cake porridge

Serves: 1 Prep time: 5 mins Cook time: 10 mins 10 mins

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Ingredients

60g rolled porridge oats
1 small carrot, peeled and finely grated (about 40g)
25g raisins
1/2 tsp ground sweet cinnamon
1/4 tsp mixed spice
Pinch of ground nutmeg
1 tsp maple syrup
180ml semi-skimmed milk
180ml water

To serve
2 tbsp Greek yoghurt (0% fat)
Small handful of fresh blueberries
1/2 tbsp pecan nuts, toasted and roughly chopped
1 tsp mixed seeds

Instructions

Step 1
Tip the rolled porridge oats into a small saucepan with the grated carrot, raisins, cinnamon, nutmeg, mixed spice, maple syrup and a pinch of salt. Mix well and cover with the milk and water.

Step 2
Set over a low-to-medium heat and cook gently for 5-10 minutes until thick and creamy, stirring regularly to prevent the oats from sticking to the bottom of the pan.

Step 3
Add extra milk if you prefer a looser consistency and divide between bowls. Serve topped with a dollop of Greek yoghurt and a scattering of blueberries, pecans and pumpkin seeds.

Frequently Asked Questions

What Kind Of Oats Should I Use For My Porridge?

Traditionally you should use oatmeal. Rolled oats are actually forbidden in the Golden Spurtle World Porridge Championships (yes, that’s really a thing), but they do produce a slightly chunkier texture which I prefer over a fine, smooth consistency.

Ultimately, it comes down to personal preference, but it’s worth noting that the nutritional profile is higher for minimally processed oats.

Can I Use Honey In Place Of Maple Syrup?

Yes. Honey is usually a touch sweeter than maple syrup, so you may want to use slightly less than the amount of maple syrup called for in the recipe. However, they are basically like for like with the only major difference being the price.

How Do I Make It Vegan And Dairy Free?

Use a Greek-style yoghurt alternative instead of Greek Yoghurt and substitute cow’s milk for an alternative like oat, soya, almond or coconut milk.