Carrot Cake Porridge
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Dessert for breakfast? Yes, please! This flavorful carrot cake porridge is a tasty way to add some veggies to your morning, plus a dash of immune-loving ginger!
Ingredients:
For the porridge
To serve
Method:
This recipe was sourced from Natalie Penny. For more delicious recipes, check out our forum here!
Ingredients:
For the porridge
- 1 cup jumbo oats
- 2.5 cups plant milk
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ½ tsp allspice
- ¼ tsp grated nutmeg
- ½ tsp ground ginger
- ¼ cup sultanas
- Zest of ½ orange
- 1 tbsp maple syrup
- ¾ cup grated carrot
To serve
- Coconut yogurt, or another plant-based yogurt
- Handful toasted pecans or walnuts, roughly chopped
- 4 tbsp maple syrup, or to taste
- 4 tbsp grated carrot
- Sprinkling orange zest
Method:
- Place all the ingredients for the porridge in a saucepan and heat gently until it's warmed through and you have your preferred porridge texture. The oats should be soft, but not too mushy – I like a little bite to mine.
- Divide between two serving bowls and dollop some yogurt onto each, followed by the grated carrot, chopped nuts and a drizzle of maple syrup.
- If your porridge is quite thick, you might like to pour a little extra warmed milk around the edges, as seen above.
Quick and healthy meal! Image Source: Natalie Penny
This recipe was sourced from Natalie Penny. For more delicious recipes, check out our forum here!
