Carrot Cake Porridge

A seasonal breakfast with a healthy twist!


Aamaya Khan

The freshly made porridge speckles with pieces of carrot against the flavorful pale oatmeal!

By Aamaya Khan, Photo Editor

Carrot cake is a sweet treat that many eat, especially during autumn. This traditional dessert can be turned into a healthy meal that can be enjoyed as breakfast or a snack with a few, simple adjustments. It’s gluten-free, vegan, and absolutely delicious!


1/2 cup Oats

3/4 cup Non-dairy milk

1/2 scoop Vanilla protein powder

1/4 Carrot, shredded

1 teaspoon Cinnamon

1 teaspoon Clove

1 teaspoon Nutmeg

1 teaspoon Vanilla extract



  1. Put the oats into a blender and pulse it for 30 seconds or until they reach the desired consistency
  2. Add all ingredients into a medium saucepan and bring heat to high, stirring infrequently
  3. Once the mixture begins to boil, bring the heat to low and allow it to sit for 5-10 minutes
  4. Serve and Enjoy!