My Favorite Breakfast

carrot and oat porridge

I never really was a breakfast eater, but recently I have found that eating something nourishing lays a very good foundation to start the day, and actually I am also hungry in the morning. Still, I am not an early breakfast eater – that kind of person who jumps out of bed and directly into the kitchen to grab something to eat – but usually eat it two or three hours after getting up, having some tea first. Finding something that does not make me feel bad by weighing me down or giving me hunger again quickly turned out to be quite challenging, and I also wanted it to be comforting yet easy to make. So eventually, I find myself becoming a porridge eater after all. I have always loved oats anyway.


Unlike many people, I do not eat my morning porridge with fruit because I have found that I do not tolerate fruit very well – they give me bloating and do not satisfy me. So I have started experimenting around with veggies, and my favorite combination so far is carrots and oats. The carrots provide a natural sweetness, so this porridge does not need any additional sugar for my taste – I actually like it to be a little savory, so I season it with salt, pepper, and chives. Basil also works great!

carrot and oat porridge

~ the basil version (I should have chopped up the leaves a little) ~

I eat this almost every morning now, and I really enjoy the taste and the long-lasting energy and satiety I get from it. Most of the time I make it with gluten-free oats (a lot of them! biggrin) which I were very happy to find and tolerate well. If you do not tolerate them, you can use rice flakes instead. Basically, you can make this with any kind of cereal you like! smiling In the picture, I have topped it with ground flaxseed, but I do not do that anymore because I get tummy reactions from it, so I usually just eat it like it is now.

carrot and oat porridge


hungry 1 serving – vegan / gluten-free


  • 3-4 carrots, peeled and roughly cut into pieces
  • 500 ml (2 cups) water
  • 1 pinch of cinnamon
  • salt to taste
  • pepper to taste
  • 6 tbsp gluten-free rolled oats
  • 1/2 tbsp dried chives (optional)
  • nut butter or seeds for topping (optional)


Put carrot pieces and water into the blender and blend on medium speed. Do not overprocess so that tiny carrot pieces remain. Transfer the mixture to a saucepan and bring to boil. Add cinnamon, salt, and pepper in the meantime, according to your liking. When the boiling sets in, stir in the oats, cook for a minute or two while constanly stirring, then reduce the heat to low and let it sit for a couple of minutes. Finally, stir in the chives, then serve and enjoy.

carrot and oat porridge

What is your favorite breakfast?

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Filed under All Recipes, Breakfast Bowls, Whole Grain Dishes

29 responses to “My Favorite Breakfast

  1. This is really interesting! I love any breakfast the lets you get some extra veggies in there. :)

  2. wow that looks delicious – it inspires me to try savoury oats again – I have tried it before and enjoyed it but we just usually have porridge and stewed fruit at the moment – sylvia loves the stewed fruit so it makes her eat it but I love the vegies cooked in it – I quite fancy trying it with some pumpkin but on a weekend when I have time to experiment.

  3. Gel

    MMMM!! your food always looks so delicious. Your artistic side comes out to in how you present and photograph them too.

    I’ve always like savory dishes for breakfast too. I used to eat a porridge just like what you’ve made here. Since I’m not eating grains now, I’ve switched to having veggies and some kind of meat or eggs for breakfast. A recent favorite is to cook cauliflower and puree it, then use that as a base for a creamy mushroom soup. I really like the smokey earthy flavors of dehydrated mushrooms in this soup. It can be simple or more complex with lots of different veggies.

    • Thank you, Gel! I used to eat breakfasts as you describe until a couple of months ago. Veggie omelettes are a nice thing. :)

      I haven’t tried pureed cauliflower, but it sounds good and I think it’s nice to thicken soups. One soup I frequently make is a pureed carrot and pumpkin soup, it also works as a sauce with other things. I love dried mushrooms, particularly shiitake mushrooms, and eat them almost every day currently.

  4. Thanks for sharing, personally I have problems with oats. They make me bloat, however trying with other flakes I hope I could have. It looks very ‘yummy’ and healthy….lol
    Sending support and love Ziggy

    • Thank you, Ziggy! Rice flakes work well, I’ve tried that too. :) Or if you have some leftover cooked rice or millet, you can make it with that one as well, but I guess you’d need less water then.

      • Thanks Kath, I’ll try the rice flakes. I don’t understand why however I don’t do well with rice, it feels like it just ‘sits’ there. Yet I love coucous, quiona and Isreali coucous which are little balls , very like rice in the way its cooked. I wonder if you have every had any problems, not the calories, just how it ‘sits?’…lol
        Love Ziggy

  5. Hi Kath, that looks really yummy. I struggle with breakfast more than any other meal, like you I’m not really the sort to jump out of bed and eat straight away, rather I find it difficult to get started. And what to eat? So many choices out there but too many of them not very good or satisfying. Like you I do also keep coming back to oats. I never thought about having it savory or with carrots! Definitely worth a try. I’m enjoying mine with chopped nuts and seeds lately. Much love to you xxx

    • Thank you, Fi! Breakfast is the most difficult meal for me as well! One reason is that it was hard to find something that works for me (I used to eat fruit with breakfast but found that fructose gives me tummy troubles, so now I know why I often felt so bad after breakfast), and another reason is that after breakfast, I’ve entered the state where food remains to be on my mind. Grr. This is why I used to delay my first meal as much as possible and get myself into the afternoon on lots of tea with almond milk, but I don’t do that anymore now because otherwise I have problems eating enough during the rest of the day.

  6. I’m a bad person. I haven’t been a breakfast eater for a month :*( Now, I tend to load up on carbs the night before since I workout in the morning and I can’t exercise on a full stomach. Also trying really, really hard to wean away from bread, but it has been so diffiult…

    • Hm, I don’t think breakfast has to be eaten first thing in the morning. Do you eat something after your workout? Then that would be your breakfast! :D

      With regard to bread, I think there are some very healthy varieties out there (made from whole grains, without oil and sugar and tons of additives)! So it really depends on what you choose. I’ve started baking bread regularly because the hubby is a bread eater, and I make the bread from whole grain flour, grain flakes, and seeds, so I think it’s healthy.

  7. Thank you for sharing this recipe. I knew that you made this but was never sure how to work the carrots in. I will definitely try this one.

  8. Looking delicious!!!! I’m sort of in a traditional Japanese breakfast phase right now, but I’ve always loved oats too so I’m going to give this a try the next time I have them :)

  9. Stephanie

    Ooh–I’m behind again. :) I love breakfast! My favourite meal! It can be so many things, in so many ways… I can’t say that I’ll be eating carrot porridge any time soon, but many of my breakfast choices are pretty wack-a-doodle, so no judgement here. :D

    • Well I can’t say I love breakfast because it means the beginning of eating in a day, and it’s also a tricky meal because if I eat something wrong, I’m unsettled for the rest of the day. So breakfast is important to get right. I’m not very demanding as long as I like the taste and don’t feel bad afterwards. Today’s breakfast was brown rice, black beans, and vegetables – would that rather be something for you? :D

      Now I’d love to hear more about your wack-a-doodle breakfast choices. :P

  10. Stephanie

    I getcha. On days when I want to hide from everyone and everything, I put off breakfast until mid-afternoon—in a way, I feel like the day hasn’t started and nothing is real until I hit breakfast. :) And I think my “weird” breakfasts are weird mostly because I’ll crave some flavours together that shouldn’t be together… like I really *needed* to have cucumber rolls (seaweed-wrapped slices of cucumber with goat cheese and pepper) with a side of toast with coconut cream and PB the other day. Half “normal” breakfast food, half “unusual” because I really wanted that seaweed like nothing else! Sometimes, I want to have wine with breakfast—for the taste, not because I’m an alcoholic by any stretch—and then I go, “dude. It’s 830am” and I just laugh at myself and drink more coffee. :)

    • Oooooohhh, thank you for explaining! I loved to read that! I often have an appetite for seaweed, probably because there’s no other source of iodine in my diet. I like to sprinkle dried ground wakame on my meals. If I’m in the mood for it, I make nori rolls with brown rice. I could perfectly eat those for breakfast! :D

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