Recipe: Carrot Cake Porridge

This is one of my favourite Autumn/Winter porridge combinations, and this year, I can’t get enough of it. It is also so easy to make. I tend to make it up (mix the oats, milk, grated carrot and spices) and leave it in the fridge overnight so that it’s quick to make before work.


1 Medium Carrot

40g Oats

100ml Skimmed Milk

Spices (I used 1/2 a TSP Cinnamon and a 1/4 TSP Mixed Spice as that’s what I had in)

1/2 TSP Peanut Butter


  • Measure the milk and oats into a bowl.
  • Grate the carrot as finely or a large as you like. I used the fine side of the grater so that the oats take on the flavour of carrot better.
  • Mix the milk, oats and grated carrot together.
  • Add in your spices.
  • Heat the mixture. I used the microwave as I’m lazy and it’s faster than the hob.
  • When the oats are done, get the peanut butter on the TSP and then use this spoon to mix this through the heated oats.
  • If you want to make the oats sweeter, a squeeze of honey would do the trick!
  • Sit down, and enjoy!




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