Autumn Breakfasts – Carrot Cake Porridge


I’m one of those people that rotates around the same three breakfasts at all times. In the summer time I’m all about variations of greek yoghurt or toast; but when the seasons start to turn chilly there’s nothing quite like a hot brekkie to set me up for the day.

After meeting Becka Griffin at the Etsy Educators day last month, we chatted over instagram about breakfast treats- and she almost blew my mind when she shared a photo of her morning bowl of Carrot Cake Porridge. YEP, you heard it- breakfast that tastes like cake. Why hadn’t I thought of such delights?

Becka recommended a recipe by Amanda at Delightful Note which I had to try.  I love lots of autumnal spices (although I’ve still never tried a PSL) so I winged it a bit and came up with this:

INGREDIENTS: (This makes one portion)

20g Rolled Oats (Course Oatmeal)

45g Grated Carrots (approx half a large carrot)

125ml Milk / Plant Milk

1/2 Tsp Cinnamon, Ginger & Nutmeg (adjust to taste)

10g / Small Handful Sultanas

Walnuts and Maple Syrup to top



Chuck everything in a pan apart from the Walnuts & Maple syrup. Bring to the boil and simmer, stirring well to make sure it doesn’t stick. I usually cook mine for around 5 minutes.When the oats are soft and the mixture looks creamy- it should be done.

Serve in your favourite bowl topped with chopped walnuts, a few extra sultanas and maple syrup for sweetness.

That’s it! It’s SO easy- you’ll be making this every morning! Let me know if you try this at home too.

Nikki xx



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Carrot Cake Porridge Recipe by Nikki McWilliams

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