Carrot Cake Porridge

Screen Shot 2015-01-24 at 15.09.50Yes this recipe contains carrots. Carrots for breakfast?! Vegetables for breakfast full stop?! Let me dispel any vegetable-related qualms you might have and present you with this recipe. This porridge tastes like actual carrot cake and is just one of the most warming and delicious things you can possibly eat during winter time. I try to limit my intake of it because I’m absolutely mortified that I might eat too much of it and start to dislike it… The  grated carrots add the most amazing sweetness to the porridge, which is brought into full force with the addition of the raisins and cinnamon, as well as a beautiful slightly crunchy bite which really makes it special. Having a bit of vitamin A is always a plus too.

Ingredients (Serves 1):

For the oats:

1/2 a cup of rolled oats

1/2 a cup of water

1/2 a cup of almond milk

1 medium carrot, washed and grated

a handful of raisins/sultanas

1 tsp cinnamon

1/4-1/2 tsp ground ginger

1/4 tsp nutmeg

1/4 tsp ground cloves

pinch of salt

1 tbs maple syrup (or any other type of sweetener)

Put your carrots, salt, water and almond milk into a pan and bring up to the boil (just to let the carrot soften a little bit). Add the oats, spices, raisins and maple syrup. Reduce the heat and let this simmer for about 7 minutes, stirring frequently, until the oats are soft and tender and most of the liquid has been absorbed. Pour into a bowl, lick the spoon and pan, and then add your toppings.

Topping ideas:

Try out various combinations of the following: banana, blueberries, apple (stewed or fresh), pear, nut butter (almond, cashew, peanut), raisins/sultanas, flaxseed, chia seeds, pumpkin seeds, sunflower seeds, almonds, pecans, walnuts, dates, figs, maple syrup, bee pollen, coconut sugar, cinnamon.

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