This carrot cake porridge is a fun and flavourful breakfast idea, with so many healthy ingredients to start your day. Perfect for a cold winter's day, it takes just 20 minutes to come together!
If you love the carrot cake flavours, then you may like to see my carrot cake baked oatmeal for a fun weekend brunch. Or perhaps my carrot cake bliss balls for a little tasty treat.
And for another cosy fall breakfast, my spiced pear porridge and coconut milk oatmeal are very delicious!
I know what those new to this porridge may be thinking - oatmeal with carrots? Surely that's not tasty?? I promise you they are, and this carrot cake porridge is full of fall flavours, with tasty rolled oats, hints of spice and a dash of maple syrup. It's very simple to make, and goes down well with adults, kids and baby too!
My low histamine readers may like to see my post asking 'Is oatmeal low histamine?' for more tips and recipe ideas!
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⭐ Why this recipe is so good
- Feels like dessert: with all the cosy fall flavours and maple syrup, this carrot cake oatmeal recipe is a healthy but indulgent breakfast.
- Easy to make: a super simple breakfast idea that takes very little time.
- Sneaks in some veg: you get vegetables for breakfast, what could be more healthy?!
🥕 Ingredients
All the ingredients and their quantities are set out in the recipe card below.
You only need some carrots and pantry staples to make these carrot cake oats:
- Oats: you want to use old fashioned rolled oats for this porridge, and certified gluten free oats if required.
- Carrots: these are grated, and their natural sweetness comes out when cooked in the porridge.
- Pumpkin seeds: for some crunch, you want to use plain unflavored seeds.
- Non-dairy milk: choose the option that suits you best.
- Maple syrup: for that all-important hint of sweetness.
- Cardamom: for a little kick of spice.
- Cinnamon: optional, but adds a lovely hint of spice.
📖 Swaps and variations
Swap pumpkin seeds for walnuts or pecans. If these nuts work for you (likely not my low histamine readers), then swap in for more traditional carrot cake flavors.
Add raisins. A very typical ingredient of carrot cake, dried fruit can be added into the porridge, if it works for you.
🔪 Step by step instructions
A super simple recipe that takes very little time, making it perfect for a weekday breakfast. Just a few steps to make this carrot cake porridge:
STEP 1
Add all the ingredients to a pan, with the exception of the toppings, and bring to a very light simmer. Stir continuously for a creamy texture. Pour in more milk if you prefer a thinner consistency.
STEP 2
Spoon into your bowls, and drizzle with more maple syrup if you have a sweet tooth! Serve immediately and enjoy.
💭 Recipe tips and notes
- Porridge always gets more creamy with more stirring, so do so frequently!
- Try not to let the porridge boil, just have as a very light simmer.
- If you prefer not to use milk, then you can use water only, or half water and half milk. Adjust the amount to the consistency you prefer.
- Adjust the amount of spice and maple syrup to taste preference.
📋 Frequently asked questions
The best way to get creamy carrot cake porridge is to stir it quite frequently while it is cooking.
Add a drizzle of maple syrup, more nuts or seeds or a sprinkle of spice to top your carrot cake porridge!
This recipe is vegan, and can be gluten free if you use certified gluten free oats. It's also a low histamine recipe for those with this dietary requirement.
🥣 More tasty breakfast recipes
Find more tasty breakfast ideas, including my popular blackberry quinoa porridge, apple pie porridge, carrot cake baked oatmeal, and my peach and ginger chia pudding. Some recent recipes:
I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating ⭐⭐⭐ if you've tried the recipe!
📖 Recipe
Carrot Cake Porridge
Ingredients
- ½ cup rolled oats gluten free if required
- ½ carrot grated
- 1 cup non-dairy milk
- 1 tablespoon pumpkin seeds + more as a topping
- 1 teaspoon maple syrup + more as an optional topping
- ½ teaspoon cardamom powder
- ½ teaspoon cinnamon optional
Instructions
- Add all the ingredients to a pan, with the exception of the toppings, and bring to a very light simmer. Stir continuously for a creamy texture, for approximately 8-10 minutes. Pour in more milk if you prefer a thinner consistency.
- Spoon into your bowl, and add the toppings if using.
Notes
- Stir frequently for a creamy porridge.
- Try not to let it boil, just have at a light simmer.
- Adjust the amount of milk to your preference.
- If cinnamon works for you, then you can add a touch as well.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
All ingredients score 0 on the SIGHI list, with the exception of:
- non-dairy milk has variable scores.
- cardamom scores 0 but has a note that some varieties may not be well tolerated.
Jenifer says
So grateful I stumbled upon your blog. It’s a gold mind that has immediately given me HOPE!
Just had the carrot porridge and it was delightful! (I added hemp seeds instead of pumpkin) THANK YOU!
I suspect I have MCAS- so many foods, fragrances, etc. triggering my histamine response for over 10 years, living life with a epi pen and Benadryl- how did you get your diagnosis?
Claire says
Hi Jenifer! I'm so glad you like the porridge and thank you for taking the time to comment 🙂 I was diagnosed by an immunologist through tests, clinical history and response to medications. I hope you can find the right doctor to support you.
Kelsey says
I’m new to the low-histamine life, and I had to come on here and let you know that this is some of the best porridge I’ve ever had. Thank you so much for sharing your wonderful recipes! All best
Claire says
So glad you like the porridge Kelsey! Hope that you are finding that the diet is helpful for your symptoms. All the best to you too!