Carrot Cake Porridge
- Autumn, Breakfast, Popular, Recipes, Seasonal Meals, Winter
- 10 Jul | '2015 No Comments
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.
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
