Carrot Cake Porridge

‘Because breakfast should always taste a bit like cake’

Ingredients:

  • 3 cups of oats
  • 3 – 4 cups of water
  • 3 reasonable sized carrots
  • 1 large apple
  • 3 tablespoons of golden syrup
  • 3 tablespoons of sultanas
  • 2 tablespoons of chia seeds
  • 2 teaspoons of cinnamon
  • 2 tablespoons of nutmeg
  • A pinch of salt
  • A little bit of coconut oil
  • 1 tablespoon of flaxseed (optional)

Makes: 4

Preparation time: 10 minutes

Cooking time: 10 minutes

Nutritional value per serving:

  • Calories, kcal
  • Fat, g
  • Saturates, g
  • Carbs, g
  • Sugars, g
  • Fibre, g
  • Protein, g
  • Sodium, g

Method:

  1. Firstly, peel the carrots and then grate both the carrots and the apple.
  2. Next, add the grated carrots and apple to a big saucepan greased with coconut oil and allow to cook for a minute or two.
  3. Add the cinnamon and nutmeg along with the flax, if using, and a pinch of salt and mix well.
  4. Then, add all the other ingredients – other than the water – and mix until well combined.
  5. Now, slowly add the water whilst mixing until it reaches your desired constancy; for a thicker porridge, about three cups, and for a thinner one, more like four to five cups.
  6. Finally, add with toppings of your choice!

Awesome carrot cake porridge with banana and seeds!

Notes:

  • If you have any chopped nuts, I’d highly recommend breaking them out to sprinkle on top of the porridge.
  • If you don’t like carrots then you could just make it without or substitute them for blueberries or raspberries; both are yummtastic with porridge.

Leave a Comment

Your email address will not be published. Required fields are marked *