Carrot Cake Porridge

by Amy Renee
Carrot Cake Porridge

This is like eating a big bowl of carrot cake batter. It’s so decadent, yet not too sweet. So delicious. Perfect for a Sunday morning after a long run or hard workout.

I must have been dreaming of carrot cake last night because I woke up with it on mind. I haven’t had it in a long time, but I do LOVE carrots and eat them often. So I decided to bring my debit card with me on my morning run so I could stop for a few extra groceries on the way home.

Mmmm…what better motivation for running than to know I was going to be coming home to a warm bowl of carrot cake!

So as I ran I thought about what would make a good carrot cake oatmeal. I’ve been really into combining steel cut oats and oat bran lately, so I decided this would be my base. And of course grated carrot – duh. But what about milk? Should I sub coconut milk for my usual almond milk? I decided not to, but if you wish you certainly could. I suggest the drinking kind though, not the canned. I thought about making a coconut cream from canned coconut (I keep a can in my refrigerator at all times) to top it with, but then I thought this might be too much. It’s probably already going to be pretty decadent. Especially for breakfast!

But what else is in carrot cake? Raisins – I thought about putting raisins in my porridge, but then I thought maybe I’d just use date paste to sweeten it instead. What a great idea! And unsweetened coconut flakes of course. Oh, and can’t forget the pecans. Yum…pecans. Cinnamon, maybe a little pumpkin pie spice – just a dash since this is so strong. Ooh. This is going to be one tasty bowl of goodness!

After running 3.7 miles and dripping in sweat and probably quite smelly I nonchalantly walked into the Fresh Market in my sports bra and running shorts and tried to act like I didn’t notice all of the South Tampa moms staring me down with disgust. Sorry ladies. 

So I picked up a basket and grabbed what I needed as quickly as possible – some unsweetened coconut, pecans and more steel cut oats and almond milk because I was running low. I paid, hit the pause button on my running app and was on my way home.

Does anybody else run with shopping bags? I seem to get a lot of odd looks when I’m running with my groceries.

CARROT CAKE PORRIDGE

Prep Time: 2 minutes     Cook Time: 28 minutes     Total Time: 30 minutes     Serves: one

INGREDIENTS
  • ¾ cup unsweetened vanilla almond milk (or other non-dairy milk) + additional to make your desired consistency
  • ¾ cup purified water
  • 25 grams steel cut oats (I like Quaker or Trader Joe’s – not quick versions)
  • 25 grams oat bran (I like Hodgson Mills brand)
  • 1 medium carrot (about 60 grams), grated
  • 2 tablespoons (32 grams) date paste
  • 1 tablespoon ground flax seed
  • ¼ teaspoon ground cinnamon
  • Dash of pumpkin pie spice (optional – this is super strong so go easy if you use it)
  • 5 grams unsweetened desiccated coconut
  • 10 grams raw pecans, chopped
  • ¼ teaspoon pure vanilla extract
INSTRUCTIONS
  1. Bring the almond milk and water to a boil in a small saucepan. Add the steel cut oats and reduce the heat to medium-low. Stir keeping an eye on it to make sure it doesn’t boil over. You may need to move the saucepan off the burner slightly for a minute or so until the heat lowers to keep it from boiling over. Once the oats come to a simmer move the saucepan back onto the burner and allow it to simmer, stirring every so often for about 23 to 25 minutes.
  2. Stir in the oat bran, grated carrot and date paste and reduce the heat to low. Stir and cook for an additional 2 minutes.
  3. Turn off the heat and stir in the flax meal. Remove the saucepan from the heat. Stir in the remaining ingredients and any additional almond milk to your desired consistency. I like to add another ¼ to ½ cup.
Notes
When calculating the nutritional value for this recipe I used Quaker steel cut oats, Hodsgon Mill oat bran, 1¼ cups Silk unsweetened vanilla almond milk (I added an additional ½ cup), and Bob’s Red Mill flax meal.
Nutrition Information
Serving size: one big bowl Calories: 431 Fat: 19.8 Saturated fat: 5 Carbohydrates: 63.0 Sugar: 18.1 Sodium: 231 Fiber: 14.7 Protein: 11.5 Cholesterol: 0

 

If you are a fan of carrot cake I HIGHLY suggest you try this recipe. The pictures do not do it justice. This porridge was so delicious! I think I “mmmm-ed” with every bite. It’s a good thing I was eating alone. I have to remind myself not to do that when I’m with people.

Anyone else make that “mmmm” noise when they are eating? I can’t help. I just love food so much. REAL food. YUM!

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