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Carrot and walnut porridge – have your cake, eat your oats too

Carrot and walnut porridge

Some people have a hard time stomaching the thought of vegetables for breakfast, but what could be more natural? If you’re a sceptic, I challenge you to try adding at least one vegetable to your morning meal.  Just try it. It sets a healthy tone for the rest of your day and gives you a kick start on the way to attaining your “five-a-day” target.

Vegetables at breakfast don’t have to be limited to savoury starters, like bacon and eggs or omelettes. Get creative. I recently shared my chocolate beetroot porridge recipe and, seeing as it’s still so cold out, and because cereals are the morning go-to meal for most, I’d like to share another unconventional option to inspire more people to eat vegetables for breakfast… Carrot and walnut porridge.

Carrot and walnut porridge

Carrot and walnut porridge


1/2 cup oats

1 cup milk of choice

1 teaspoon vanilla

1/2 teaspoon ground cinnamon

1 small carrot, grated

1 small handful of walnuts (optional)

Grated carrot and oats in a saucepan on the stove

Combine grated carrot, oats and other ingredients in a saucepan on the stove


Combine all ingredients except nuts in a small saucepan over lowest heat on the stove and cook, stirring regularly until the porridge starts to thicken and bubble (about 10 minutes).

Pour into a bowl.


Serves 1.

Carrot and walnut porridge in a bowl on a timber kitchen board

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Five protein-packed porridge toppers for healthy breakfast starts

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Vanilla bean porridge with fresh apple and cinnamon

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