Introducing Carrot Cake N’Oatmeal: a grain-free, healthy porridge that captures all the comforting flavours of carrot cake without the grains. Perfect for a nourishing and delicious breakfast!
Jump to: ℹ️ Overview | 🛒 Ingredients | 👩🍳 Recipe Tips | 📝 Full Recipe Card | 🍽 More Grain-Free Breakfast Recipes
Carrot cake for breakfast? Why not? This is a grain-free oatmeal porridge alternative (also known as a n’oatmeal), and I decided to use carrot cake as my inspiration. The best part is that you get a serving of veggies along the way.
- Texture & flavour: Creamy, slightly thickened with a warm, spiced flavour reminiscent of carrot cake.
- Nutrition: Grain-free, packed with fibre and healthy fats from almond meal, coconut and nuts; and the vitamin-packed carrots, of course!
- Why Make It: Unlike traditional oatmeal, this version is grain-free and incorporates the delightful flavours of carrot cake. It’s a healthy, satisfying breakfast that feels indulgent yet is incredibly nourishing.
👩🍳 If you like this recipe, check out my grain-free paleo granola and these 15 Paleo oatmeal & porridge recipes. If you love all things carrot cake, check out these carrot cake muffins from my friend at Seasonal Cravings.
What You’ll Need
Here is what you’ll need for carrot cake n’oatmeal. Find the full measurements in the recipe card below.
- Base Ingredients: Carrot, shredded coconut, almond meal, almond milk or coconut milk.
- Spices: Cinnamon, ginger, nutmeg (optional).
- Sweeteners: Maple syrup or honey, vanilla extract.
- Thickener: Tapioca flour or arrowroot.
- Toppings: Toasted hazelnuts, coconut flakes (optional), berries or fruit.
Tips: I like to preheat the oven to toast the coconut flakes and hazelnuts first as this intensifies their flavour and gives them a crunchier texture. But, toasting is optional! For a tree nut-free version, replace the nut meal with ground-up seeds of choice and use coconut milk instead.
Recipe Tips
- Toast your coconut flakes and hazelnuts in the oven for extra crunch and flavour.
- Adjust sweetness to your taste by varying the amount of maple syrup or honey.
- Use coconut milk for a richer, creamier texture.
More Grain-Free & Paleo Breakfast Recipes
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Ingredients
- 1 teaspoon butter ghee or coconut oil
- ½ carrot grated
- ¼ cup shredded or desiccated coconut
- ⅓ teaspoon cinnamon powder
- ¼ teaspoon ginger powder
- A pinch of nutmeg optional
- 1 tablespoon maple syrup or honey
- 3 tablespoons almond meal
- ⅔ cup almond milk or coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon tapioca flour or arrowroot, optional but great for thickening
- 1 tablespoon hazelnuts toasted or raw
- 1 tablespoon coconut flakes toasted or raw
Instructions
- Melt butter or ghee in a small saucepan over medium-high heat. Add the carrots and sauté for 2 minutes, stirring a couple of times. Turn the heat to medium and add the spices. Stir through for 10 seconds.
- Add the rest of the ingredients except for tapioca/arrowroot starch. Stir for 30 seconds, then add the tapioca starch and stir for 10-15 more seconds until slightly thickened.
- Remove from heat and serve with toasted hazelnuts and coconut flakes over the top. You can also add berries or fruit.
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