Porridge Cake

This cake is so simple, healthy, tasty and versatile. I like to make it first thing in the morning and while it’s cooking I’m doing my yoga practice. Or you you make it the day before to have a nourishing and filling breakfast to have on the go.

Using simple and local ingredients it is packed with fibre, vitamins, minerals and so much goodness.


200g Oats (rolled)

2 cups of water (can use milk for more creaminess)

1 large carrot (grated including skin)

1 large apple (grated including skin)

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1 teaspoon cinnamon

1/4 teaspoon cardamon (optional)

50g of Honey/Maple syrup/Coconut Sugar/Sugar

2 eggs  (can replace with Flax egg to make vegan – recipe HERE)


Preheat oven to 200 degrees Celsius (390 F / gas mark 6)

Mix oats and water together. Set aside.

Grate carrot and apple and add.

Add spices.

Add eggs and mix well.

Place in a lined tin (loaf or cake tin) and bake for 35-45 minutes until middle feels relatively firm. The cake will be moist.

Allow it to cool, slice and serve.


Serving Suggestions:

For a treat make it with banana and peanut butter instead of carrot and apple!

Serve warm with some yogurt and drizzle of syrup.


Dietary Information

Oats are high in protein, fibre and help to reduce cholesterol.

2 of your 5 a day

Fibre helps to feed the good bacteria in your gut for boosted immunity.


Can be Vegan if you use flax egg and syrup instead of honey.

Naturally wheat and gluten free.


Categories: Food