Carrot Cake Porridge (Easy 15-Minute Breakfast)

Think porridge is boring? Think again. This carrot cake porridge has all the warm flavours of a classic carrot cake, with creamy oats, cinnamon, ginger, maple syrup and a smooth cream cheese topping. It's comforting, easy to make and perfect if you want a breakfast that feels a little more indulgent without much extra effort.

Carrot Cake Porridge (Easy 15-Minute Breakfast)

Serves 2

80g rolled porridge oats

1 medium carrot, finely grated (about 80g)

400ml whole milk

½ tsp ground cinnamon

¼ tsp ground ginger

Pinch of ground nutmeg

Pinch of salt

30g raisins

1 tbsp maple syrup or honey

½ tsp vanilla extract

Cream Cheese Topping

60g full-fat cream cheese

40g Greek yoghurt

1 tbsp maple syrup

½ tsp vanilla extract

To Finish

20g walnuts or pecans, roughly chopped

Extra cinnamon

Maple syrup, optional

Place the oats, grated carrot, milk, cinnamon, ginger, nutmeg, salt and raisins into a saucepan.

Cook over a medium-low heat for 6-8 minutes, stirring regularly, until the oats are creamy and the carrot has softened. Add a splash more milk if the porridge becomes too thick.

Stir through the maple syrup and vanilla, then remove from the heat.

For the topping, mix the cream cheese, Greek yoghurt, maple syrup and vanilla until smooth.

Divide the porridge between two bowls and spoon over the cream cheese topping. Finish with the chopped walnuts or pecans, a dusting of cinnamon and a drizzle of maple syrup if you like.

Tom's Tip

Finely grate the carrot rather than using a coarse grater. It'll soften into the porridge and give you the carrot cake flavour without leaving noticeable strands.