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This Carrot Cake Porridge is such a delicious breakfast – and you’d never know it’s gluten free and vegan! Oats are warmed in almond milk, maple syrup and cinnamon, with grated carrot and crunchy pecans for my breakfast version of my favourite carrot cake!
The Porridge of Dreams for Carrot Cake Fans
- Why choose this recipe? If you love a gluten free carrot cake, this is the breakfast for you! This gluten free carrot cake porridge is so filling as well as hiding some secret veg goodness. I know, vegetables in porridge, whatever will she think of next!? But trust me – it’s SO good. Like dessert for breakfast!
- Gluten Free Oats: If you have coeliac disease, make sure you use gluten free oats for this recipe. In the UK, oats are only deemed safe if certified gluten free (with under 20 parts per million of gluten) and you can always find these in supermarket free from aisles.
- Meal Prep: If you like to get ahead, you can make a big batch of this carrot cake oatmeal and portion it into containers. Then just reheat and eat!
Ingredients and Substitutions
There’s a printable recipe card below for this carrot cake oatmeal with the full quantities. But here are the main ingredients and ideas for any swaps.
- Oats: Make sure you use certified gluten free oats, which you can usually find in the free from aisle in UK supermarkets.
- Carrot: You can’t have carrot cake porridge without carrots!
- Almond Milk: I use unsweetened almond milk, though any dairy-free milk will work. You can also use normal cow’s milk if you prefer.
- Cinnamon
- Maple Syrup: Or swap for honey if easier.
- Pecans: Swap for walnuts, or omit completely if you prefer. You could also add a handful of raisins instead or as well as the nuts.
How to Make Carrot Cake Porridge
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this carrot cake oatmeal is to make.
Add the oats, grated carrot, cinnamon, maple syrup and almond milk to a small, non-stick saucepan and stir well.
Place over a low heat and, stirring occasionally to stop it sticking, heat for 4-5 minutes. The porridge will start to thicken as it heats up.
Remove from the heat, pour between two bowls and top with the pecan nuts. Serve hot.
You can also make these carrot cake oats in advance by then portioning into containers and placing in the fridge. They will keep for around 3 days and can be reheated before eating.
More Gluten Free Breakfast Recipes
If you like this carrot cake oats recipe, then make sure you check out these other gluten free breakfast recipes too…
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Add the oats, grated carrot, cinnamon, maple syrup and almond milk to a small saucepan and stir well.
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Place over a low heat and, stirring occasionally to stop it sticking, heat for 4-5 minutes. The porridge will start to thicken as it heats up.
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Remove from the heat, pour between two bowls and top with the pecan nuts. Serve hot.
- Storing: This recipe makes enough for two portions (or one giant bowl!) but can be kept in the fridge for up to 3 days and reheated, if you wanted to make a big batch to save time in the mornings.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method if you find it easier to follow a visual guide.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment if you make this Carrot Cake Porridge recipe and love it. It really helps support my website! Thank you xx
Serving: 1portion | Calories: 279kcal | Carbohydrates: 44.9g | Protein: 6.5g | Fat: 7.5g
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