Winter Recipe – Spiced Carrot Porridge

That time has come — the clocks have turned back, the days are shorter, and it’s suddenly turned that little bit chillier. As the alarm sounds before 7am, we swoop open our curtains hoping to be greeted by a beautiful day, but instead we find darkness.

At this time of year, we know it’s difficult to muster up the courage not to wrap up in your dressing gown and jump back into bed. Everyone has experienced a little bit of S.A.D. with lower mood and energy levels as we have less sunlight, so we’ve been working on a delicious winter spiced porridge recipe for you to wake up to. And, even better, you can tick-off as many of your five a day as you like by adding fruit!

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This winter spiced carrot porridge is made using hearty, slow-release rolled oats and naturally sweet grated carrot. With warming winter spices of cinnamon, nutmeg and ginger, this comforting bowl will keep you going until your elevenses Devonshire Tea break, whilst fuelling your body with the goodness it needs to combat those dreaded early-winter colds.

Oats have been proven to have many benefits, including helping with weight loss, lowering blood sugar levels and a reducing the risk of heart disease. This recipe is suitable for vegans and vegetarians, and it’s perfect to enjoy with with a cup of Classic Breakfast.

Why not give this delicious recipe a try as we move into winter and see if it you feel a little more energetic? If you do, we’d love to see your creations, so be sure to share and tag us!

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  • 50g (½ cup) porridge oats
  • 250ml (1 cup) unsweetened almond milk (or cows milk if you prefer)
  • 50g (½ cup) raw grated carrot
  • 1 tsp maple / agave syrup (or your favourite natural sweetener)
  • ¼ tsp ground cinnamon
  • ⅛ tsp ground nutmeg
  • ⅛ tsp ground ginger
  • A pinch of sea salt


  1. Place all ingredients into a pan over a medium heat.
  2. Stirring frequently, simmer gently for 5-7 minutes, or until it reaches your desired consistency. Add more milk to suit.
  3. Serve and top with oats, seeds and fruit. We think this recipe works nicely topped with pecan nuts, pumpkin seeds and a little more maple syrup.