Easter Week calls for recipes that feel a little special and this Chocolate Carrot Cake Baked Protein Porridge is exactly that. It’s the perfect nod to classic carrot cake, with a rich chocolate twist that makes breakfast feel like a treat. Warm, comforting, and packed with protein, this baked porridge is ideal for slow spring mornings, busy Easter holiday schedules, or a little self-care moment with a cup of coffee. It’s wholesome, satisfying, and full of those cosy flavours we all crave this time of year.
What breakfasts do you enjoy over the Easter weekend? Let me know in the comments below and please don’t forget to like and follow me.
Serves 2
Equipment
- Vegetable grater
- Large mixing bowl
- Stirring spoon
- Teaspoon
- Small baking tin or loaf tin
- Greaseproof paper
- Skewer
- Cooling rack
Ingredients
- Oats x 90g
- Pumpkin protein powder x 60g or protein powder of your choice
- And/or hemp protein powder x 20g or protein of power of your choice
- Raw cacao powder x 1 – 2 tsps
- Baking powder
- Cashew nuts x 30g
- Pumpkin seeds x 10g
- Chia seeds x 10g
- Flax seed x 10g
- Medjool dates x 4 – 8 (optional)
- Bananas x 1 large
- Carrot x 1 large
- Apple x 1
- Frozen berries x 1 handful
- Egg whites x 250mls
- Eggs x 2
- Mixed spice x 1 – 2 tsp
- Oil for the base of the pan
- Honey x 1 – 2 tsp (optional)
Method
- Peel and grate the carrot.
- Grate the apple.
- In the large mixing bowl add the banana and mash it.
- Next add in the egg whites and eggs, grated carrot and apple, medjool dates, protein powder / powders, oats, baking powder, raw cacao powder and mixed spice.
- Mix these ingredients together and set to one side.
- Pour a little oil into the base of the loaf tin.
- Spread the oil across the base and around the sides.
- Grab a piece of grease proof paper and scrunch it between your hands.
- Place the paper inside the tin and add a little bit of oil to the greaseproof paper on the base.
- Pour the mixture into the loaf tin and set to one side overnight or store in the fridge.
- The next day preheat the oven to 200°C or gas mark 6.
- Once the oven has preheated put the tin into the oven and bake for about 20 – 25 minutes.
- When the porridge is gold brown on top remove from the oven.
- Put a skewer into the porridge if it comes out clean ish it’s done.
- If not put the porridge back into the oven for a further 3 – 5 minutes until it comes out clean ish.
- Take the baked porridge out of the tin.
- Put on the cooling rack and leave to cool until warm.
- Drizzle a teaspoon of honey over the baked porridge.
- Then serve and enjoy.
This baked porridge recipe is a nourishing way to celebrate Easter Week without missing out on the fun flavours. It’s proof that you can enjoy chocolate, honour those carrot cake vibes, and still fuel your body well. Let me know if you give it a try and if it makes an appearance on your Easter table, I’d love to see it!
Googies Kitchen Life 