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+ servings
vegan, breakfast, porridge, carrot cake

Almond Carrot Cake Oats with Maple, Raisins & Chia

The Balanced Kitchen
Prep Time 10 mins
Course Breakfast
Cuisine American, English
Servings 1


  • 2/3 cup jumbo oats
  • 1.5 cups almond milk
  • 1 small carrot peeled and grated
  • 1 tbsp chia seeds
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1 tsp vanilla extract
  • 1/2 ripe banana mashed
  • 1 small handful raisins
  • 1 small handful goji berries
  • 1 small handful walnuts
  • 1 tbsp pure Maple syrup


  • Add all of the ingredients (excluding the walnuts) to a Tupperware box which has a lid.  Give it all a good stir and keep in the fridge overnight to soak.
  • The next morning, add the oat mixture to your bowl and top with the walnuts.  Serve immediately. 


You will need to begin this recipe the night before to get a really moist texture and the soaking may help with digestion too. If you don't have time to do this, you can reduce the soaking time to at least 20 minutes or try heating the oats and milk for 5 minutes before adding the remaining ingredients. The heat will help to soften the oats.
Make double and have breakfast ready for the next 2 days!
Travels well in the Tupperware box so take it for a journey too.
Keyword carrot cake, oats, vegan
Tried this recipe?Let us know how it was!