Baked Carrot Cake Porridge

This week I posted a photo of my current favourite breakfast and it met with a fair bit of positive response. I decided to pop the recipe up here for you to try. I really love this take on traditional porridge; it is so tasty and is deceptively sweet even without going overboard with the syrup -the banana and carrot lend lots of natural sweetness. The baked texture is really nice too; almost crusty on top. If you have any coconut or raisins to hand add them too for extra cakey comfort.


  • 1 banana, mashed
  • 1 carrot, grated
  • 55g oats
  • 70 ml milk -coconut is my favourite for this recipe, and almond works really well too.
  • 1 tsp honey, maple or agave syrup, plus extra to drizzle
  • 1/2 tsp cinnamon
  • Scant tbsp chopped nuts such as almond or walnut
  • Optional: 1 tbsp yoghurt -natural, Greek, soya, coconut, whatever you fancy!
Preheat the oven to 200’C. Mix together the banana, carrot, oats, milk, syrup and cinnamon together and transfer to an overproof bowl. Bake for 15 minutes until firm on top and the oats have fully swelled. Dollop on a spoonful of yoghurt, scatter over the nuts and drizzle extra syrup. Watch out for the hot bowl, and enjoy.