Carrot Cake Porridge

Morning! Hope you all had a lovely weekend! Friday evening I went out for cocktails and a catch up which was more than lovely! Saturday I got up early and headed to York to meet my old best friend from secondary school for lunch and another much needed catch up! Saturday night I went to my friends housewarming and then Sunday I chilled in the house, tried to get rid of my cold and went to the cinema to see a girly film with my Momma! Monday was back to work, well admin work as I couldn’t make anything with my cold which was rather annoying but you know! I also squeezed in a coffee with my friend and a gym class for a change! Which I loved!

So today I’m sharing a super comforting, warming and seasonal porridge bowl! I should really call Wednesday porridge day! So this is a spiced bowl of oats topped with creamy yoghurt, juicy blueberries (blackberries or apple would work too) crunchy granola, silky and salty almond butter, coconut and berry powder purely for decoration, so don’t worry about leaving the berry powder out!!

Enjoy xx

Ingredients – serves one

Porridge –

50g rolled porridge oats

50g finely grated carrot

200ml oat milk

a pinch of salt

1 tsp cinnamon

0.12 tsp ginger

0.12 tsp nutmeg

a pinch of cloves

1 tsp maple butter/syrup

Toppings –

2 tbsp full fat live yoghurt/coconut yoghurt

45g blueberries

1 tbsp almond butter

1 tbsp spiced/nutty granola/muesli

0.5 tsp desiccated coconut

Optional – cranberry powder for decoration


Pour all the porridge ingredients into a small pan and place over a low to medium heat.

Stir until thickened and then pour into a bowl.

Dollop the yoghurt and nut butter on one side of the porridge bowl.

Scatter the blueberries on the other.

Sprinkle the granola and coconut down the center of the bowl.

Sprinkle with cranberry powder for decoration and colour – this can be left out or replaced with a few crumbled raspberries.


Leitchy xx

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