Winter-Spiced Carrot Porridge with Maple Caramelised Nuts
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Cook time
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Carrot cake flavours are the perfect addition to a warming bowl of porridge. The gentle spices take over while the flavour of the grated sweet carrot fades into the background.
Recipe type: Breakfast
Serves: 2
  • 50g (1/2 cup) porridge oats
  • 250ml (1 cup) unsweetened almond milk (or alternative)
  • 50g (1/2 cup) raw carrot, grated
  • 1 tsp maple syrup
  • ¼ tsp ground cinnamon
  • ⅛ tsp ground nutmeg
  • ⅛ tsp ground ginger
  • pinch of sea salt
For the maple-caramelised nuts and seeds:
  • 50g (1/3 cup) mixed nuts
  • 2 tbsp mixed seeds
  • 3 tbsp maple syrup
  • ½ tsp vanilla extract
  • pinch of sea salt
  1. Place the oats, milk, carrot, cinnamon, nutmeg, ginger and salt into a large pan over a medium heat.
  2. Stir frequently and simmer for 5-7 minutes or until thick and creamy. Set aside to cool slightly.
  3. Heat a dry non-stick frying pan over a medium heat until hot.
  4. Add the nuts, seeds, maple syrup, vanilla and salt and stir constantly for 2-3 minutes until the nuts and seeds are coated and the mixture is thick and reduced.
  5. Divide the porridge into two bowls and top with the caramelised nuts. Allow the nuts to cool slightly before serving.
Recipe by Veggie Desserts at