Carrot Cake Porridge

5 from 4 votes

This carrot cake porridge is a fun and flavorful breakfast. It has a few swaps from traditional carrot cake ingredients to make it suitable for a vegan and low histamine diet. Serves one.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American, British

Diet: Vegan, Vegetarian

Servings: serving

Calories: 353kcal

Author: Claire

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.

Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
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.

Nutrition