This carrot cake oatmeal with pecans takes all the best flavours of the classic cake - and turns it into porridge for breakfast! So easy and delicious.
Carrot Cake Porridge
As I'm sure you can imagine, I love my vegetables.
It can be hard to get your veg at breakfast and at the moment, with the days drawing in, the scarves coming out and the leaves on the ground, I don't really fancy a cold breakfast.
Hot porridge oats are making a welcome return to my breakfast table and are an easy way to get that first portion of veg for the day: in carrot cake oatmeal.
It's amazing how porridge can really taste of carrot cake! The ginger, cinnamon and other spices. The warm, plump raisins, the carrots. Healthy bliss.
How to make carrot cake oatmeal
This flavourful porridge is very easy to make. Just mix it all up, heat it for 8-10 minutes and enjoy!
- coconut milk
- milk (almond or any you like)
- maple syrup
- ginger, cinnamon and nutmeg
- pecans (to garnish)
Get the Carrot Cake Oatmeal Recipe
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Carrot Cake Oatmeal with Pecans
- 2 carrots raw, finely grated
- 80 g oats (1 cup)
- 125 ml coconut milk (½ cup)
- 180 ml milk (¾ cup) (nut, cows whatever you prefer)
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup raisins
- 1 tablespoon pecans chopped, to garnish
To make it on the stovetop:
- Combine all ingredients (except the nuts) in a saucepan and heat, stirring, over a low heat for 8-10 minutes or until thick.
- Serve with the chopped pecans sprinkled on top.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.