Carrot Cake Porridge

carrot cake porridge
Serves: 4
Prep: 5 minutes
Cook: 20 minutes

Carrots in porridge? For some, an odd combination but we promise, it is super delicious! We have also added hemp seeds,  a complete vegetarian protein source with a mild nutty flavour. They are becoming more widely available all over the world.

This breakfast is:

  • High in soluble fibre thanks to the oats, linseeds and carrots
  • Full of healthy fats with hemp seeds, walnuts and linseeds
  • Contains protein from hemp, oats and walnuts the to keep you feeling satisfied
  • Adds extra vegetables to your diet
  • Tasty and warming 
Print Recipe

1 cup oats

120 g 4.2 oz

3 cups of water

750 g 26.5 oz

2 medium carrots, grated

150 g 5.3 oz

1 tsp cinnamon

2 g 0.07 oz

1⅓  tbsp linseeds (flaxseeds)

15 g 0.53 oz

¼ cup raisins OR died cranberries

40 g 1.4 oz

¼ cup walnuts (or other low FODMAP nuts you like)

30 g 1.1 oz

½ cup milk of your choice

128 g 4.5 oz

4 tbsp hemp seeds (optional)

40 g 1.4 oz

Maple syrup to serve


  1. In a medium pot, add the oats and water stirring with a wooden spoon over medium heat. 

  2. When the oats just come to a boil, turn the heat down and add the carrots and cinnamon, stirring.

  3. When the porridge has cooked to your liking, about 10-12 minutes total, take off the heat and stir in the linseeds (flaxseeds), dried fruit and nuts. 

  4. Serve into 4 bowls and top with the milk, maple syrup and to boost your protein, 1 Tbsp of hemp seeds. 


For a gluten free option, try using quinoa instead of oats.

Nutrition Information (per serve)
Energy 1214 Kj / 290 cal
Protein 9.60g
Carbohydrates 29.50g
Sugar 12.30g
Total Fat 14.00g
Saturated Fat 2.00g
Fibre 5.60g
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