Carrot Cake Oats

how to make healthy gluten free breakfasts
  • Ali

Inspired by a glut of carrots that have come in my Riverford organic Box I have been making lots of carrot recipes. Riverford posted a carrot cake porridge and this is my version. It's creamy, deamy and totlaly delicoous.



1 serving

  • 50g gluten free oats
  • 200ml oat or coconut milk
  • 1 carrot peeled and grated
  • 1 tablespoon chopped dates – Medjool if possible
  • 1 tablespoon raisins
  • zest of half an orange - i used a blood orange
  • 1/4 tsp grated nutmeg
  • Pinch salt

For topping

  • 1 tablespoon walnuts
  • 1 teaspoon honey
  • ¼ teaspoon ground cinnamon
  • Grated fresh carrot




  1. Combine oats, dates, raisins and oat milk in a jar or bowl and stir. Add the zest of the organe and nutmeg. Cover and refrigerate overnight.


  1. In the morning, heat the oats - takes about 3 mins, if desired, or eat cold. Add more oat milk or yogurt if they seem too thick.


  1. To serve. Top with walnuts, grated carrot, honey and cinnamon. Top with extra fruit if desired - bananas work really well with walnuts and coconut shavings do too