How would you like to eat veggies for breakfast, but in a way that you’re still eating something sweet and not savoury? Now, I’m not saying that there’s anything wrong with a good savoury breakfast to get your veggies. But for those of us who enjoy sweeter breakfast options, you can include veggies without completely changing your breakfast habits. And this recipe I have for you today is an excellent example… Low FODMAP Carrot Cake Oats with Walnuts.
Carrot Cake for breakfast?
Okay, so I wouldn’t recommend eating actual carrot cake for breakfast. There’s too much sugar and fat in carrot cake for it to be a reasonable option, at least on a regular basis. But you can take the flavours of carrot cake and turn it into a healthy breakfast.
So that’s exactly what I did. I started with rolled oats, since I adore porridge, but you can use rolled quinoa if you need a gluten-free option. Then I tossed in some almond milk, grated carrot, mixed spice and currants – you can use raisins if you prefer. After that, you cook it as you would any porridge, then serve it topped with walnuts. Yum!
Yep, this is a healthy breakfast you can eat whenever you want
This breakfast alternative to carrot cake is really healthy too. You get:
- A full serve of veggies from the carrot
- A serve of wholegrains from the rolled oats
- A full serve of ‘dairy’ from the almond milk, provided you choose a calcium-fortified option.
Since I use unsweetened almond milk, I did add one teaspoon of sugar. But that’s not much in the grand scheme of things. And the natural sweetness from the currants and carrot boosts the sweetness even further.
So, this means you can enjoy these low FODMAP Carrot Cake Oats with Walnuts whenever you want.
In fact, this last week, I’ve been eating it for breakfast on most days. That’s because I grated up several carrots at once and stored the grated carrot in the fridge. So each morning, all I had to do was add each ingredient to the saucepan – a real time saver. So how about making up a bowl today?
Looking for a way to get veggies into your breakfast? Try these low FODMAP carrot cake oats for a healthy start to the day that will keep the tummy happy.
- 1/3 cup rolled oats
- 1 cup unsweetened almond milk
- 1/2 cup grated carrot
- 2 tsp currants (or raisins)
- 1 tsp brown sugar
- 1/4 tsp mixed spice (or pumpkin pie spice)
- 30g walnuts, chopped roughly
- Combine oats, milk, carrot, currants, sugar and spice in a small saucepan. Cook over low heat, stirring regularly, until the oats are cooked to your liking. This will take about 5 minutes.
- To serve, put the cooked oats in a bowl and top with chopped walnuts.
- This recipe is suitable for a low FODMAP diet, provided that the recommended serving size for this recipe is not exceeded.
- This recipe is naturally dairy-free. However, if you have an allergy to dairy, please check the labels on any purchased ingredients to ensure they are safe for your requirements.
- Almond milk is low FODMAP, but you could also use lactose-free milk, soy protein milk, rice milk or hemp milk, depending on your personal food tolerances.
- This recipe can be made gluten-free by using rolled quinoa instead of rolled oats. It can be made nut free by leaving out the walnuts.
Low FODMAP Portion
- Serving Size: 1 bowl of porridge