If you’re into porridge, you’re going to love my easy, healthy take on it.

Bake it!

The ace thing about making a porridge bake is that you’re adding eggs to the mix (hello protein), spices (that’s the flavour) and carrots too – hellooooo veggies and more fibre.

I make up a batch of this on a Sunday, and it lasts my crew until Wednesday morning; they just LOVE it.

Here’s how to make my Carrot Cake Porridge Bake…

I used my new Thermomix TM 7 to speed up the making of this porridge bake. I grated the carrot into the bowl, then set it aside before mixing the oat mixture.

Then you pour the mixture into a greased pan and pop in the oven to cook for 45-mins. While it is doing that, I toast the nut mixture and blend the yoghurt and cream cheese.

Top the porridge bake with the yoghurt mixture and then sprinkle those crispy nuts and seeds all over.

The best bit? It is GREAT cold so you can gobble it up for dessert, afternoon tea or just a yummy brekkie too.

PIN the recipe here.

Here’s how to make a batch:

View this post on Instagram

A post shared by Stacey Clare (@staceyclare_healthcoach)

Healthy Carrot Cake Porridge Bake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

If you’re into porridge, you’re going to love my easy, healthy take on it. Bake it! The ace thing about making a porridge bake is that you’re adding eggs to the mix (hello protein), spices (that’s the flavour) and carrots too – hellooooo veggies and more fibre. It keeps for days and a batch of my healthy carrot cake porridge bake means brekkie is sorted for my crew for 3 days – at least!

• Total Time: 1 hour
• Yield: 8 1x

Ingredients

Scale 1x2x3x

• 2 carrots, peeled and grated
• 2 cups of milk
• 2 eggs
• 1/4 cup maple syrup
• 1 tspn vanilla
• 1 tspn cinnamon
• 1/4 tspn ground cloves & nutmeg
• 3 tbsp butter, cubed
• 2 cups of oats
• Topping:
• 1/2 cup cream cheese
• 1 1/2 cups vanilla protein yoghurt
• 2 cups nuts and seeds
• 2 tbsp maple syrup
• 2 tbsp butter

Instructions

1. Pop your oven on to 180 and grease a brownie pan with some butter.
2. Peel your carrots and grate them thinly.
3. Whisk together all your wet ingredients and spices until just combined. (Thermomix, speed 3, 5 sec)
4. Stir in the grated carrot, oats, and the butter cubes. (Thermomix, reverse speed 3, 20 sec)
5. Pour the porridge mixture into your greased pan and let it cook in your oven for 45-mins or until brown on top.
6. Meanwhile, toast your nuts with the butter and maple syrup. (Thermomix, reverse speed 2, varoma, 3 mins) When they’re done, set aside; they will crisp up as they cool.
7. To make the icing, whisk together your cream cheese and yoghurt. (Thermomix, speed 4, 10 sec)
8. If you have time, I like to let my porridge bake cool before I pop the yoghurt icing on top.
9. To assemble the porridge bake, spoon the yoghurt mixture on top and spread it flat. Then sprinkle the toasted nut/seed mixture over. 
10. It freezes well, keeps in the fridge for 3-4 days so meal prep this one! 

Notes

If oats aren’t your thing, switch them out for rice or quinoa flakes.

• Author: Stacey Clare
• Prep Time: 15 minutes
• Cook Time: 45 mins
• Category: Breakfast

Nutrition

• Calories: 468
• Fat: 29
• Fiber: 44g
• Protein: 18

Find it online: https://www.staceyclare.com/recipe/healthy-carrot-cake-porridge-bake/