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.
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
- 1/2 carrot grated
- 1/4 cup shredded or desiccated coconut
- 1/3 teaspoon cinnamon powder
- 1/4 teaspoon ginger powder
- A pinch of nutmeg optional
- 1 tablespoon maple syrup or honey
- 3 tablespoons almond meal
- 2/3 cup almond milk or coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon tapioca flour or arrowroot, optional but great for thickening
- 1 tbsp hazelnuts toasted or raw
- 1 tbsp 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 of fruit.
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