Carrot Cake Protein Oats

Today I’m editing an old recipe from way back to bring it up to date, as many of you were interested in the recipe when I shared my carrot cake oats on Instagram. Of all the weird vegetables in porridge, carrots are probably the least offensive -because lets be honest, to the uninitiated, courgette/zucchini porridge or “zoats” are a little gross (but seriously, do try them, you’ll be surprised!). Perhaps because you can call your breakfast cake flavoured, the humble and slightly sweet carrot is a more friendly option. It is also super easy. Like most porridges, this is a bit of a throw-together breakfast, so I have added a few variations to get you inspired -think of it as less of a recipe, more of a guideline. 

Carrot Cake Protein Porridge
Prep time
Cook time
Total time
  • 40g rolled oats
  • 1 small carrot, grated
  • 1 banana, mashed
  • 125-150 ml nut milk
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 egg and/or 1 scoop vanilla protein powder (I use Form Nutrition)
  • Optional Extras and Toppings
  • 1 tbsp raisins
  • 1 tbsp desiccated coconut
  • 1 tbsp roughly chopped walnuts or pecans
  • 1 tbsp Greek or coconut yoghurt
  • ½ tbsp chia seeds
  • ½ grated apple
  1. Combine the oats, carrot, banana, spices and most of the milk in a pan, and cook over a low heat for ten minutes (steal cut oats will need longer). Add in any extras, and the rest of the milk if needed. When the oats are no longer absorbing any more liquid, add the protein powder or egg and stir well, particularly if using the egg. Remove from the heat and pour into a bowl, add any toppings and enjoy.
If you don't want to use banana, substitute with a tsp or two of your chosen sweeter. I really like the taste of maple syrup with this recipe. If using grated apple, you'll need less or even no banana. I really love the combination of apple and carrot here.