This is super exciting for all you porridge lovers out there. Add some jazz to those oats in the morning and turn them into a carrot cake ! I love this with beautiful tahini and lots of other topping that add delicious texture.

This recipe is also to incorporate a vegetable into your breakfast, its a pretty nice feeling. Tasty and filling, this porridge is a staple during winter. I remember one time eating it for dinner and Brayden had to make something. I craved carrot cake porridge, so carrot cake porridge I made ☆

Soaking the oats make them a lot softer and creamier, plus cook quicker. Win win. So if you can remember put them in a container with the milk before you go to bed.

 

 

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Ingredients

  • 1/2 a cup of Oats
  • 1 teaspoon of Chia seeds
  • 1/2 a teaspoon of Cinnamon
  • shake of powdered Ginger
  • shake of powdered Nutmeg
  • shake of Cardamon
  • 1 small Carrot (finely grated)
  • 1 cup of Almond milk / milk of choice
  • 1/2 teaspoon of vanilla paste

Toppings

  • Sweetener – honey / maple syrup
  • Tahini (hulled)
  • Bee pollen
  • Toasted nuts and seeds
  • Coconut flakes
  • Mulberries
  • Banana
  • Berries

STEP 1

Soak oats, chia and your choice of milk overnight (if you have time / remember)

STEP 2

Put on stovetop and heat on low heat, add vanilla and spices

STEP 3

Grate carrot and stir, take off the heat when most of the liquid is absorbed

 

STEP 4

Add toppings and enjoy !

 

Notes:

Use quinoa flakes / millet / buckwheat if gluten free

Mash up a banana in while its cooking

Try peanut or almond butter instead of tahini 

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