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.
- 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
- Sweetener – honey / maple syrup
- Tahini (hulled)
- Bee pollen
- Toasted nuts and seeds
- Coconut flakes
Soak oats, chia and your choice of milk overnight (if you have time / remember)
Put on stovetop and heat on low heat, add vanilla and spices
Grate carrot and stir, take off the heat when most of the liquid is absorbed
Add toppings and enjoy !
Use quinoa flakes / millet / buckwheat if gluten free
Mash up a banana in while its cooking
Try peanut or almond butter instead of tahini