Carrot Cake Porridge

I know it’s Spring, but i’m holding on to the porridge dream for a little longer.

This recipe actually happened by accident. It was lunchtime and I was at home with an empty fridge. Too hungry to venture out, I was forced to get creative.

The only things I could see were carrots and oats.

I’d heard of people mixing the two but had never really experimented myself.

Anywho, I tried it.  I think it turned out pretty damn delicious, it reminded me of a carrot cake.

It feels slightly rebellious eating porridge at lunchtime, so I think it made this recipe even more enjoyable.

Here it is…


1/2 cup rolled oats (gluten-free if needed)

1 carrot (finely grated)

1 tbsp tahini

1 tbsp chia seeds

3 dates (chopped)

1 tsp raw coconut oil

A hunk of fresh ginger finely grated (could also use ground)

1 pinch each of cinnamon & nutmeg.

1 tsp honey or coconut sugar (or which ever sweetener you like)

2 tbsp shredded coconut (optional for topping)

How to:

~ Combine oats, carrot, tahini, chia, coconut oil, dates & ginger with a large cup of water and let simmer on the stove top until combined and smooth.

~ Once smooth and thick, add the spices, sweetener of choice and coconut on top.  Pour into a large bowl and enjoy yourself an interesting and satisfying bowl of goodness.

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