Carrot Cake Porridge ( Gluten-Free, Vegan)
GLUTEN FREE II DAIRY FREE II SOY FREE II VEGAN II SESAME FREE II FISH FREE II NIGHTSHADE FREE II SHELLFISH FREE II EGG FREE
Craving a taste of carrot cake but want to stick to your vegan and gluten-free lifestyle? Look no further than our mouthwatering carrot cake porridge recipe. With a creamy base of oats and grated carrots, and a medley of aromatic spices, this dish brings all the classic flavours of carrot cake to your breakfast table. Think of it as a warm hug in breakfast form!
Notes on ingredients
Oats
If this recipe needs to be gluten-free, then buy gluten-free oats, however a side note, oats ARE gluten-free it’s just that companies can’t state gluten-free because of the manufacturing processes,
Spices
You can substitute the spices for whatever you can get hold of. I used a chai spice that I make myself, or you can use pumpkin spice or allspice as the main spice in this recipe.
I couldn’t find pumpkin spice in the UK so had to buy it from America which a friend kindly posted to me however you can buy it from amazon if you can’t get hold of any locally.
Ingredients
Tips
I always roast my oats first, it really enhances the flavour of the oats. and leaves your kitchen smelling like flapjacks. It really takes the flavour of the porridge to a whole new level.
I prefer using barista-style milk in my porridge because it is thicker and more heat stable, resulting in a creamier texture. I would recommend trying different kinds of milk till you find your favourite.
FAQ’s
Can I customise my carrot cake porridge?
Absolutely! Carrot cake porridge is highly versatile and can be customised to suit your taste preferences. You can add a dollop of Greek yoghurt for creaminess, sprinkle with shredded coconut for extra texture, or even top it with a drizzle of caramel sauce for a decadent treat.
Is carrot cake porridge a healthy breakfast option?
Carrot cake porridge can be a healthy breakfast option, depending on the ingredients you use. Oats provide fibre and slow-release energy, while carrots add vitamins and antioxidants. To keep it healthier, use natural sweeteners in moderation and opt for nutrient-rich toppings like nuts and seeds.
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Step by step
Feeds 2 - 20 minutes cooking time
Recipe
4 oz oats
1 tbsp heaped coconut oil
1/2 tsp cinnamon
1/2 tsp either chai spice/pumpkin spice/allspice
1 cardamom seed / 4 cloves (optional)
1-pint plant-based milk
1/2 tsp vanilla extract
1/2 grated carrot
Topping/ garnish
Rose petals ( optional these were just for garnish)
Sultanas
Coconut yoghurt
Walnuts
Pumpkin seeds
Honey
Coconut
Method
Roast 3oz of the oats first with coconut oil in a saucepan on a medium heat when golden brown (you will be able to smell flapjacks in the air once roasted) then add the remaining oats.
Add the spices you are using with the grated carrot and stir for a minute to release the flavour of the spices then add the milk and simmer for 10/15 minutes till creamy.
Pour into bowls and top with whatever toppings you like from the list, and enjoy!
Variations
If you are not vegan, feel free to swap the coconut oil for organic butter and the plant-based milk for any other milk you prefer. You can also use any nuts you prefer, like pecans or pistachios.
If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.
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